While grocery shopping this weekend, I saw a HUGE box of rocky road bars as I was leaving… It took all of the willpower in the universe to not turn around and purchase these…
All weekend, I couldn’t get these off of my mind. I decided to make something similar to a rocky road bar, but a little healthier. I must stress “a little”, because these still possess some of the chocolaty goodness that graces the original rocky road bar. If you’re watching your calories, you
probably won’t want to make them will probably give in and make them, because they taste so good!!!
With traditional rocky road bars, you’ll enjoy two key parts:
- the base: which is usually made of some graham cracker crumbs (or the whole cracker broken into bits), butter, chocolate, nuts, and coconut. The base can also be a cake or brownie. There are so many variations out there of this!
- the topping: which is a tasty mixture of marshmallows, nuts, and coconut, topped with however much chocolate you desire. Again, there are many variations of what these bars have, or look like, but this seems to be the general combination I’ve seen.
I wanted a few extra flavours mixed into this recipe, so decided to make my own spin on it! This is chewy, gooey, a little crunchy, sweet, smooth, and very rich in flavour… It makes me feel like I’m eating an indulgent “adult” version of a rocky road bar, but is definitely something I would have enjoyed as a kid!
This recipe makes 6 servings. Enjoy! 🙂
Rocky Road Bars
Ingredients – Base:
- 1/2 cup almonds and walnuts roughly chopped in the blender/food processor
- 1/2 cup pitted dates, finely chopped
- 1/3 cup flaked coconut
- 1/4 cup graham cracker crumbs
- pinch each of cinnamon and nutmeg
- 1 tbsp warm water
- 2 tbsp smooth peanut butter
Ingredients – Topping:
- 36 mini marshmallows (6 per serving)
- 1 peanut butter cup (mmm, Reese’s!)
- milk chocolate for melting (Aero bars work really well for this… We had a bunch of mini bars left after Halloween!)
- Pre heat oven to 350 F, and line a muffin tin with 6 paper muffin cups.
- In a bowl, mix all of the base ingredients except the peanut butter. It should be a paste that’s a bit rough/dry.
- Press the base (in equal amounts) into the bottoms of each muffin cup. It should be as flat as possible.
- Spread the peanut butter (in equal amounts) over each of the six filled muffin cups.
- Bake for 10 minutes.
- Allow to cool.
- For the topping: once cool, press 6 mini marshmallows into each base. You may need a little bit of peanut butter on each marshmallow to make sure they stick. I used molasses. Then, melt your chocolate, and put a glob of it (or drizzle nicely) over the marshmallows, and allow to fall over the sides as it will. At this point, if you want, you can add some chopped peanuts. Or, take the peanut butter cup, and cut it into 6 equal pie shapes. Then, place a little “pie” on the tops of each bar.
- Allow to cool completely in the fridge before serving. The chocolate will harden, and hold the marshmallows and “peanut butter “pie” in place. The base will also be more firm once cooled completely.