Rocky Road Squares

Whatever you’re planning to do over this holiday weekend—even if you’re just staying close to home with your regular crew, I think a batch of these delightful Rocky Road Squares are in order.

For many reasons…

First off, they come together quickly and easily without a mixer and use only a minimum of ingredients, most of which are pantry and fridge staples.

Secondly, they make a small batch, which is perfect since we’re keeping all gatherings small now—there won’t be too many tempting leftovers!

And finally, chocolate, marshmallows and nuts! What a perfect trio! No wonder it’s such a classic combo.

Think buttery, crunchy, nutty shortbread topped with gooey sweet marshmallows and a generous amount of bittersweet chocolate and crunchy nuts. Heaven!

Have a wonderful and safe holiday weekend!!!xoxo

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Rocky Road Squares

Makes 16 pieces

Prep Time for dough: 10 minutes; Bake Time: 15 minutes, plus a few additional minutes to arrange and bake the topping

Ingredients

For the dough

• Softened butter for greasing the pan

• ¼ cup sifted unbleached, all-purpose flour (sift first and then measure flour out)

• ¼ teaspoon baking powder

• Pinch of salt

• 1 large egg

• ⅓ cup brown sugar, packed

• ½ teaspoon vanilla extract

• 1 tablespoon unsalted butter, melted

• ½ cup pecans or walnuts, finely chopped

For the topping

• 1 cup mini marshmallows

• ½ cup pecans or walnuts, coarsely chopped

• 1 cup bittersweet chocolate morsels (you could use semisweet too)

The Recipe

1. Make sure rack is ⅓ up from the bottom of the oven and preheat to 350ºF. Grease an 8-inch square pan with the softened butter and set aside.

2. To make the dough: Whisk together the flour, baking powder and salt in a small bowl and set aside. In a separate small bowl, beat the egg with a fork just a bit until it is foamy. Add the brown sugar and vanilla beat to mix. Stir in the melted butter and then the dry ingredients just until incorporated. Stir in the nuts.

3. Turn the dough into the prepared pan and use your fingers to spread it out evenly into a thin layer. Make sure to get it into the corners. Bake for 15 minutes, or until the top springs back lightly when pressed with your finger.

4. While the dough is baking, make sure the topping ingredients are ready. As soon as the cake is ready, remove it from the oven and immediately top it with the marshmallows, then the nuts and then the chocolate chips.

5. Change the oven rack to the top position in the oven. Return the cake to the oven and bake for 2-3 minutes, just until the chocolate is softened but not until marshmallows are melted. Use the back of a spoon to lightly spread the chocolate across the top—don’t worry if it’s not even.

6. Let cake cool to room temperature and then chill it for 20 minutes to allow chocolate to set. Use a sharp knife to cut into bars and serve.

Enjoy!

Note: Recipe adapted from Maida Heatter’s Book of Great Cookies. I subbed in bittersweet chocolate chips for the semisweet and simplified some of the techniques.