Rocky Road Bars

Rocky road ice cream has been around since 1929, when enterprising ice cream maker William Dreyer decided to toss some walnuts and marshmallows into chocolate ice cream. His partner, candy maker Joseph Edy, had done something similar with a chocolate candy bar and Mr. Dreyer thought the idea would be a good one for ice cream as well.

The original recipe was one of the first ice cream flavors to mix these types of ingredients together, and as always, I’m amazed at how people once looked at various component parts and put them together into something absolutely delicious. The recipe below is adapted from one I found at King Arthur Baking Company; I decided to add some chopped almonds and drizzled chocolate to the top of the bars because they looked a bit plain at first. It helps to chill the bars just after drizzling them with the melted chocolate so it sets, making the bars much easier to cut.

Ingredients

  • 1 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 2/3 cups flour
  • 1/3 cup Dutch process cocoa powder
  • 3 1/2 cups chocolate chips, divided
  • 1 cup plus 2 tablespoons roasted salted whole almonds, chopped
  • 1 1/2 cups miniature marshmallows

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin.

Cream together butter, sugars, baking powder, salt, and vanilla until light and fluffy. Add eggs, one at a time, beating until combined. Add flour and cocoa powder and beat on low speed to incorporate; stir in 2 cups chocolate chips and 1 cup almonds.

Spread batter in the pan; I used an offset spatula to create an even layer. Bake for 15 minutes, until sides are set and middle is still soft. Sprinkle with miniature marshmallows and 1 cup of the chocolate chips. Bake for another 4 minutes, until marshmallows are just beginning to brown.

Cool completely, then melt remaining 1/2 cup chocolate chips. Drizzle over bars, then sprinkle remaining almonds over the top. Chill briefly to set chocolate, then cut into squares; store at room temperature.

Makes 24.