Go Back
+ servings
A stack of Rocky Road Chocolate Shortbread Bars with the addition of chopped Kit Kat Bars!
Print Recipe
5 from 2 votes

Rocky Road Chocolate Shortbread Bars

These fudgy Rocky Road Chocolate Shortbread Bars, are filled with marshmallows, nuts, and anything else your heart desires, all on a buttery chocolate shortbread base. This simple recipe is easy to put together, and made for sharing!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack, Sweets
Cuisine: American
Servings: 16 Servings
Calories: 211kcal
Author: Cynthia

Ingredients

Chocolate Shortbread Crust

  • ¾ cup all-purpose flour 98 g
  • cup brown sugar 65 g, light or dark
  • ¼ cup unsweetened cocoa powder 25 g
  • ½ teaspoon kosher salt
  • 6 tablespoon unsalted butter cold and cut in small pieces

Rocky Road Topping

  • ½ cup almonds or walnuts, or any nut you like, some whole, others chopped a bit
  • 10 oz chocolate 285 g chopped
  • 1 cup mini marshmallows 50 g
  • 2 tablespoon heavy cream
  • ½ cup anything else you want to Rock your Road chopped up candy bars, dried fruit, cookies...

Instructions

Chocolate Shortbread

  • Preheat oven to 350°. Spray a 8 inch square pan with non-stick spray and line with parchment paper so that there is overhang to act as handles to remove your finished bars.
  • In a food processor, pulse together flour, brown sugar, cocoa powder, and salt. Add butter and pulse just until combined. The dough should be crumbly, but should hold together when pinched.
  • Press dough into the bottom of the prepared pan. Bake 10-12 minutes, or until it is just beginning to get puffy, and remove from oven. Allow to cool on a rack for 15-20 minutes.

Rocky Road Topping

  • In a small bowl, mix together the marshmallows, nuts, and any other add-ins you want. Set aside.
  • To a microwave safe bowl add chopped chocolate and microwave in 30-second intervals, stirring between bursts, until melted and smooth. Warm heavy cream in the microwave until hot, but not boiling. It should only take a few seconds. Add the hot heavy cream and stir until fully combined and smooth. Allow to cool for 5-10 minutes, so the marshmallows don't melt when you add them.
  • Fold your add-ins into the chocolate, reserving a bit for a final topping. Using an offset spatula, smooth out the mxiture on top of the shortbread crust. Sprinkle the remainder of the toppings over that and gently press down to “secure” them to the top.
  • Chill the rocky road in the refrigerator until set, at least one hour, then remove from the pan and cut into squares. You might want to trim the edges to make it look neat, and then eat the edges. You know, to be tidy.

Nutrition

Calories: 211kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 81mg | Potassium: 119mg | Fiber: 2g | Sugar: 16g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg