There are two main reasons I fancy bar cookies over the drop variety: they save time while still indulging my sweet tooth (I don’t have to mess around dropping spoonfuls of cookie dough) and they cut, store, and travel well (making them ideal for bake sales, take along treats, or to give to guests, family, co-workers, and friends).
But what makes these bar cookies phenomenal isn’t their simplicity or the fact that they store and travel well—it’s their delicious taste & texture. Beyond reproach, these bar cookies are simply the best I’ve ever made or tasted. Seriously. The. Best.
A hybrid of chocolate cookie texture, rocky road flavor, and an irresistible chocolatey-peanut buttery-crispy rice topping…this bar cookie offers a little something for everyone and never, NEVER have three distinct flavors & textures combined so seamlessly to create one awesome cookie experience.
No tricks here, one bite is all it takes to convince you (and the lucky recipients of these cookies) that these bars will bring you and yours nothing but treats this holiday season.
(Have you ever seen such a dreamy batter? We’re talking serious yum factor here…)
Pour the batter in a jelly roll pan and bake for approximately 15-18 minutes
Add 4 cups of miniature marshmallows and bake again until just puffed and lightly toasted, then smother the whole shebang with chocolatey-peanut buttery-crispy rice topping and you’ve got…
a recipe that’s calling your name and a bar cookie that’s tempting taste buds.
Enjoy!
Crispy Rocky Chocolatey Cookie Bars
(recipe adapted from Taste of Home magazine, circa 1990’s)
- 3/4 cup unsalted butter
- 1 & 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons baking cocoa
- 1/2 cup chopped walnuts or pecans (optional)
- 4 cups miniature marshmallows
for the topping
- 1 & 1/3 cups (8 ounces) semi-sweet or milk-chocolate chips
- 3 tablespoons butter or margarine
- 1 cup peanut butter
- 2 cups crisp rice cereal
Preheat oven to 350 degrees F for baking.
Assembly
Using an electric mixer, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees F for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes or until marshmallows are puffed and lightly toasted. Remove from oven and cool on wire rack.
For topping, combine chocolate chips, butter and peanut butter in a small to medium-sized saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Gently spread over pre-cooked marshmallow bars. Chill.
Yield: Depending on the size bars you cut, this recipe can produce approximately 3 dozen bars.
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on Oct 28th, 2008 at 1:18 pm
I’d definitely gild the lily with a mug of hot chocolate to wash this down! The gooey quality will appeal to my grandsons, who might just be the lucky recipient of a pan of these cookies.
on Oct 28th, 2008 at 1:27 pm
Lydia - I know you prefer cooking to baking, but I promise, you & your grandson(s) will NOT be disappointed in these bar cookies. They are chewy, gooey and definitely divine. (And served with hot chocolate? Oh my! Chocolate heaven indeed!)
on Oct 28th, 2008 at 5:53 pm
Mmmm you’re killing me Sandie, that just sounds so fantastic with the combination of marshmallows, peanut butter, nuts and chocolate. I feel like I can really taste them just from looking at the picture!
on Oct 29th, 2008 at 12:04 am
Oh yum, I can just imagine how good these are! Wow, what a treat Sandie!
on Oct 29th, 2008 at 7:30 am
that’s some high praise, sandie! i see that i have no choice but to try this recipe. if i gain ten pounds as a result, i shall blame you and you alone.
on Oct 29th, 2008 at 7:38 am
I hear ya! I did a recipe similar to this one once for a neighborhood block party and they were devoured in no time.
on Oct 29th, 2008 at 2:06 pm
You’re making some real killer desserts lately. This sounds so incredibly good–all the good stuff in one bar
on Oct 29th, 2008 at 5:08 pm
TOTALLY rocking…this is totally a rocking dessert. I’m loving this!
-DTW
http://www.everydaycookin.blogspot.com
on Oct 30th, 2008 at 2:25 am
Whoa. Those are amazing. And I agree with you on the bar vs. the cookie. Much less trouble. I can just see one of these wrapped in a celo gift bag and tied with a pretty bow…
on Oct 30th, 2008 at 7:28 am
Bars probably never tasted so good. I love all things with Rice Krispies:D
on Oct 30th, 2008 at 8:42 am
Lorraine - These bars, while tasty, weren’t the most photogenic cookie bars I’ve ever made, and I debated about whether I should even put them up—tastes great, can’t tell from the photo.
In the end, I decided they were just too darn to delicious to take a pass on, regardless of how pretty they are (or aren’t). All I can say (actually repeat) is that the combination of flavors in these bars is truly delicious, and hope Inn Cuisine readers give them a shot.
Noble Pig - Make these. Your boys would love them!
Grace - These bars are worth a few pounds! Nonetheless, they’re nothing that an extra walk (or two) can’t fix!
RecipeGirl - Exactly. Doesn’t matter what a dessert looks like, or how gourmet it is—what matters is that people (all sorts) gobble them up like they are the best things ever tasted! Now that’s some high praise!
Mike - Thank you, and that’s why I love these bars so much—all good things in 1 easy bar cookie!
Darius - Thanks! I agree…these do rock! Hope you get the chance to give them a try soon!
Kellypea - Now THAT would have made a beautiful picture!
Val - I agree about anything containing Rice Krispies—yum! The good thing with these bars, is that while they are fun, they are also a tinge more sophisticated than regular Rice Krispie treats, imho.
on Oct 30th, 2008 at 3:16 pm
This looks great.
How much baking powder is needed? The directions say to add but the ingredient list doesn’t mention baking powder.
on Oct 30th, 2008 at 3:25 pm
John - Rectified! Thanks for pointing out this omission. The recipe above has been edited to show the amount of baking powder needed, which is 1/2 teaspoon. Thanks again for catching this error—I appreciate the second pair of eyes & this recipe stands corrected!
on Nov 1st, 2008 at 7:31 pm
That’s some scary stuff — I know I won’t be able to have just one. I love desserts with lots of great texture.