These sporadic warm days already have me planning what homemade ice cream I want to have stashed in the freezer all summer long. With chocolate, marshmallow and nuts, rocky road is a must on my list. I can’t remember the first time I had a scoop of this irresistible combination, but it was a favorite of my Grandpa A., whose sweet tooth has been passed down two generations and counting.
In anticipation of making this frozen classic, I baked a batch of rocky road bars with a brownie base dotted with salted roasted almonds. Instead of mini-marshmallows, I used Fluff (a.k.a. marshmallow creme) to create the swirled topping. Cutting these gooey, fudgy bars was a wonderfully messy task that involved nibbling on stray bits of chocolate and globs of marshmallow.
Rocky Road Bars
Makes 16 bars
1/2 cup (1 stick) unsalted butter plus more for pan
6 ounces bittersweet chocolate, roughly chopped
1 tablespoon cocoa powder
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
3/4 cup all-purpose flour
1 cup roughly chopped roasted salted almonds
1/2 cup marshmallow creme
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with butter.
In a medium saucepan, bring 1 inch of water to a low simmer. Place the butter and chocolate in a heatproof bowl over the saucepan without the water touching the bottom of the bowl. Stir frequently until the mixture is fully melted. (Alternatively, melt the butter and chocolate in the microwave in 30-second blasts stirring to distribute the heat.)
Remove the bowl from the heat and stir in the cocoa powder, sugar and vanilla extract. Whisk in the eggs one at a time until fully incorporated. Fold in the flour and almonds. Transfer the batter to the prepared baking pan and dollop the marshmallow creme on top. Drag a knife through the batter to create a swirl pattern.
Bake for 30-35 minutes until the bars are set but still fudgy. Cool completely on a wire rack before cutting. Store in an airtight container.