Rocky Road Bar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 7 oz jar Marshmallow creme

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 3/4 cups Chocolate chips
  • 1/3 cup Cocoa
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 3/4 cups Walnuts, toasted

• Dairy

  • 10 tbsp Butter

Found on chefintheburbs.com

Description

Ingredients

• 10 tablespoons butter, plus a little more to butter pan
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon espresso powder dissolved in:
• 2 teaspoons vanilla
• 1 cup all purpose flour
• ⅓ cup cocoa
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cups chocolate chips
• ¾ cups chopped, toasted walnuts
• 1 - 7 oz jar marshmallow creme

Directions

• Preheat oven to 350° (sometimes I wonder if recipes ever call for another temperature, am I right?!). Grease/butter/spray a 9x9 inch pan.
• Cream butter and sugar in stand mixer or with hand mixer. You can do this by hand if youre a boss.
• Add egg and vanilla/espresso and mix, stopping to scrape sides once or twice, until fully incorporated.
• Sift together flour, cocoa powder, baking soda and salt. You dont HAVE to sift, but it will mix the dry ingredients together easier without having to overdo it so the cookies are tough.
• Stir in chips and nuts.
• Spread about half the cookie dough into the prepared pan. Spread the marshmallow creme over the dough. Spread remaining cookie dough on top. Its okay if the marshmallow shows through in some places, its a little hard to spread cookie dough on top of marshmallow creme.
• Put in oven and bake for 20 minutes. Let cool on rack for about 30 minutes and then remove in one piece to rack to cool. Or you can cut it right in the pan if its not nonstick. Cutting in a nonstick pan will scratch the finish which will make it rust/become-non-nonstick/put-teflon-flakes-in-your-food.