These Rocky Road Crunch Bars will become your new favorite easy to make treat. Bring them to your next family gathering and they’ll be the hit of the party.
The Blizzard of 2016.
So. Much. Snow. We got 33 inches here!
Seriously it’s insane. We have been stuck in the house for the last two days, eating everything in site. I mean really, what else is there to do but pig out on nachos and watch tons of movies? School has already been canceled for Monday and Tuesday and we are almost out of food. Time to 4-wheel it to Harris Teeter.
All in all, the family bonding has been awesome. The kids are so excited to have a surprise vacation from school that they are beyond happy.
There is one wee little part I have to complain about, though: dealing with a dog in a blizzard is a nightmare. So many issues…
- How do you get him to go out in the snow to go potty? ‘After all, he is not even wearing shoes.
- When he gets out there, where does he do his business? On top of three feet of snow?
- What do you do with him when he comes in and he’s matted with snowballs?
- And most importantly how do you get rid of the dog smell and clean up the mess he makes when he comes back in?
Good thing he’s so darn cute or he’d be out.
Are you ready for this Rocky Road Crunch Bar recipe? This is a tough one…
- melted chocolate
- butter cookies
Melt the chocolate, stir in marshmallows and cookies and shove in the fridge.
Love, love, love.
This is by far my favorite recipe of Nigella’s and I’ve made it too many times to count. It uses pantry staples and can be thrown together at the last minute. The dusting of powdered sugar on top covers any imperfections that might be hiding on top. Trust me, you’ll need to make extra. This is a batch for a 9-inch baking pan but I have doubled it to fill a 13 x 9-inch pan.
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- 1 stick unsalted butter room temperature
- 10 oz semisweet chocolate broken into pieces
- 1/4 cup light corn syrup
- 8 oz crunchy butter cookies I used Leibniz
- 2 cups mini marshmallows
- 3 tbsp powdered sugar
Melt chocolate, butter and corn syrup in a saucepan over low heat, stirring often.
Reserve 1/2 cup of this mixture for topping the brownies later.
Put all the cookies in a Ziploc bag and break them into pieces with a rolling pin.
Add the cookies and marshmallows to the chocolate mixture and stir.
Prepare a 9-inch baking pan by lining it with parchment paper.
Spread mixture in the bottom of pan and press down evenly with your hands. Top with remaining chocolate mixture and spread evenly over the top.
Place in refrigerator for at least 30 minutes.
When set, remove from pan by pulling parchment paper out of the pan, removing all the brownies.
Sprinkle with powdered sugar that has been pushed through a fine mesh strainer.
Cut into squares or triangles.
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