Decadent Rocky Road Cookie Bars

If you love the classic flavors of rocky road ice cream, you’re going to adore these Rocky Road Cookie Bars! Imagine a rich, fudgy chocolate cookie base topped with gooey marshmallows, crunchy nuts, and melty chocolate chunks—every bite is a decadent delight. These bars are easy to make and perfect for parties, potlucks, or a cozy night in.

There’s something so nostalgic about rocky road—the combination of chocolate, marshmallow, and nuts creates a perfect balance of textures and flavors. With this recipe, you get all of that classic goodness in a handheld treat. The cookie base is rich and chewy, complementing the soft marshmallows and the crunch from the nuts. It’s like biting into a chocolate lover’s dream!

Whether you’re making these for a special occasion or just treating yourself, these bars come together with minimal effort. They bake up beautifully in under 30 minutes, and the toppings create an irresistible, slightly toasted, gooey layer that will have you reaching for seconds. Plus, they store well, so you can enjoy them for days (if they last that long!).

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 bars

Ingredients

For the Cookie Base:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Toppings:

• 1 1/2 cups mini marshmallows
• 1 cup semisweet chocolate chunks
• 3/4 cup chopped nuts (walnuts, pecans, or almonds)

How to Make Rocky Road Cookie Bars

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later. Lightly grease the parchment paper to prevent sticking.

2. Make the Cookie Base: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Add in the eggs and vanilla extract, whisking until fully incorporated and slightly thickened.

3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a thick, chocolatey dough forms. Be careful not to overmix, as this can make the bars dense instead of chewy.

4. Bake the Base: Spread the batter evenly into the prepared baking pan, using a spatula to smooth the top. Bake for about 20 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

5. Add the Toppings: Remove the pan from the oven and immediately sprinkle the mini marshmallows, chocolate chunks, and chopped nuts evenly over the warm cookie base. Return the pan to the oven and bake for another 5 minutes, just until the marshmallows puff up and turn golden brown.

6. Cool & Slice: Let the bars cool completely in the pan before slicing. This helps them set and makes for cleaner cuts. For extra neat slices, chill them in the fridge for 15–20 minutes before cutting. Serve and enjoy!

Tips & Tricks

• Line the Pan: Parchment paper makes it easy to lift out and cut perfect bars.
• Nut-Free Option: Skip the nuts or replace them with crispy rice cereal for crunch.
• Extra Gooey? Add a drizzle of caramel or extra chocolate before serving.

Variations

• Peanut Butter Twist: Swirl in 1/4 cup of peanut butter into the cookie base.
• White Chocolate Lovers: Swap semisweet chocolate for white chocolate chunks.
• Vegan Option: Use dairy-free butter, egg replacer, and vegan marshmallows.

Why You’ll Love This Recipe

• Super easy to make—no fancy steps!
• Perfect balance of chewy, crunchy, and gooey.
• Great for sharing (or not—we won’t judge!).

Pinterest Pro Tip

Save this recipe for later so you can whip up a batch whenever a chocolate craving strikes! 📌 #RockyRoad #ChocolateLovers #EasyDesserts