Make Saturday great with a pan of Bittersweet Chocolate Rocky Road Bars using our bittersweet chocolate sauce. The truly satisfying and intense flavor of chocolate proudly comes through in this delectably decadent Bittersweet Chocolate Sauce. It's no wonder that this is our best selling hot fudge sauce. Enjoy it drizzled over ice cream or pound cake or try adding a teaspoon to our freshly ground coffee for a delicious treat after a meal.
Bittersweet Chocolate Rocky Road Bars
Ingredients
Bar:
1 1/2 cups all-purpose flour
1/8 teaspoon salt
6 Tablespoons sugar
1/2 cup cold, unsalted butter, cut into pats
1 egg yolk, beaten with 2 Tablespoons half and half or milk
1 teaspoon vanilla
Topping:
1 jar Bittersweet Chocolate Sauce (Available in our shop kitchen)
1 cup pecans or walnuts, coarsely chopped
2 cups miniature marshmallows
1/2 cup coconut, shredded
Directions
Preheat oven to 375 degrees F. Grease a 9x9-inch baking pan.
Place flour, sugar and salt in the bowl of a food processor and pulse to combine.
Add butter. Process until the mixture is like coarse meal.
Add the yolk mixture and vanilla. Blend until the dough forms clumps. Stop several times during this process to scrape down sides of bowl.
Pat dough evenly over the bottom of the greased pan. Bake for 20 minutes, until golden on top and brown on the edges. Let cool on a rack.
Warm the jar of Bittersweet Chocolate Sauce.
Spread a thin layer on top of cooked cookie bottom (use enough to allow nuts to stick to cookie).
Sprinkle with chopped nuts, then marshmallows, then coconut.
Drizzle remainder of sauce over the top of the bars in a crosshatch design.
Allow bars to set until chocolate sauce firms up.
