These cookie bars have a fudge-like brownie base that is started and mixed in a saucepan. Easy peasey. According to Sharon Tyler Herbst, rocky road “is the American appellation given to a ‘bumpy’ candy composed of chocolate, nuts and marshmallows.” These are definitely ‘bumpy.’ And chewy. And gooey. The consensus here is that they are very good, awfully rich if not too terribly sweet.
The saucepan mixture is baked for a bit before chocolate chips and marshmallows are layered on top and the whole lot is baked a bit more. Ms. Herbst insists the chips and puffs be layered in a specific manner in order to hold together when they are cooled and cut, and when baking these I took her word for it. She also stipulates that the pan be covered and sealed with aluminum foil for this final baking stage. The foil is not to be removed for a set period of time after baking either. But for my taste if marshmallows aren’t caramelized they are not worth eating. Maybe it’s the s’mores that are in my near future (a vacation in Michigan’s Upper Peninsula coming up right quick and s’mores are a traditional part of that for us) but the pasty white, barely melted marshmallows that lay under the aluminum foil cover looked as an unappetizing as could be, and so I popped the whole thing under the broiler for a fraction of a minute. Much better, don’t you agree?