So, I thought I’d take a couple of weeks off from blogging and before I knew it, a couple of months had gone by. Seriously, how it is possibly almost Thanksgiving?
I have been cooking and baking…just not blogging much. But I do have to say that this is by far the sweetest pumpkin creation this season:
I’m coming back, just in time for the holiday season with a few new recipes that are simple, but do not disappoint. Who doesn’t love simple at this crazy time of year? Thanks for sticking with me.
This recipe for Rocky Road bars is rich and delicious. The shortbread crust balances out the richness of the chocolate just perfectly.
If you’re one of those thoughtful bakers who makes a variety of treats to plate and deliver to friends, consider adding this recipe into your stack of must-bake items for the holidays.
Rocky Road Bars
adapted from King Arthur Flour
For the crust:
1 cup (2 sticks) butter, salted
1/2 teaspoon salt*
3/4 cup sugar
2 teaspoons vanilla extract
2 1/3 cups flour
*If you use unsalted butter, increase the salt in the recipe to 1 teaspoon.
For the topping:
3 cups chopped semisweet or dark chocolate or chocolate chips
3/4 cup heavy cream
1 cup toasted diced pecans
3 cups mini marshmallows
Heat the oven to 300. Line a 9×13 pan with foil and grease the foil. (Or just grease the pan. Using foil is a personal preference because then I can lift the foil out and cut the bars easier.)
In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will seem very dry, and won’t seem to want to become together at first.
Press the dough into the prepared pan, smoothing the surface with your fingers. Prick the dough all over with a fork to keep it from bubbling up as it bakes.
Bake the crust for 35 to 40 minutes, or until it’s golden brown around the edges and beginning to brown on the top. Make the topping while the shortbread begins to cool.
Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, until the cream is steaming and barely beginning to form bubbles.
Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one. Keep stirring until it’s very smooth. It WILL all come together. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.
Spread the warm chocolate atop the cookie crust. Sprinkle with the marshmallows, then the pecans.
Cover the pan, and place the bars in the refrigerator for about 15 to 20 minutes, to set the chocolate a bit. Using a sharp knife cut into bars.