Tuesday, April 7, 2009

Double Chocolate Rocky Road cookie bars

These were soooo good! Very rich and delicious! They make a big pan so plan on sharing them or you might eat them all your self!

*I made a few modifications to make them a little healthier and lower in fat.
Cookie base
1 pouch (1lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup applesauce
2 tablespoons water
1 egg white
1 8oz. package of fat free/reduced fat cream cheese, softened
1/2 cup sugar
3 tablespoons butter/margarine, soft
2 tablespoons flour
1 teaspoon vanilla
1 egg white
1/4 cup chopped pecans
1 cup chocolate chips
1 1/2 cups mini marshmallows
2 tablespoons butter/margarine
1/4 cup cocoa
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
1. Heat oven to 350. Spray 9x13 pan with cooking spray.
2. In large bowl stir together cookie base ingredients until soft dough forms. Press into pan and set aside.
3.In large bowl, beat all filling ingredients together except for chocolate chips and marshmallows. Spread over cookie base. Sprinkle with chocolate chips.
4. Bake 26-28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
5. In saucepan, melt 2 tablespoons butter over medium heat. Stir in cocoa and milk . Heat until boiling, stirring constantly. Remove from heat. With whisk, gradually add powdered sugar until well blended. Stir in vanilla and pecans. Immediately our over marshmallows, spreading gently to cover. Cool 30 minutes.
6. Refrigerate about 2 hours or until chilled.
* I know it seems like lots of steps and a long process, but it is really not, and it is totally worth it!

1 comment:

  1. britney I'm glad to see these are "lower in fat" now i won't feel guilty eating them at all :)