Rocky Road Bars
Print Category Chocolate Thematic No thematic Source TENDERFLAKE® Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 1/2 cup TENDERFLAKE® Lard 125 mL
- 4 oz semi-sweet or bittersweet chocolate, chopped * 120 g
- 1 cup all-purpose flour 250 mL
- 1/4 tsp each: baking powder, salt 1 mL
- 2 eggs
- 3/4 cup granulated sugar 175 mL
- 1 tsp vanilla 5 mL
- 2 cups miniature marshmallows 500 mL
- 1/2 cup chopped pecans 125 mL
- Topping:
- 1 oz semi-sweet or bittersweet chocolate, chopped 30 g
- 1 tsp TENDERFLAKE® Lard 5 mL
Preparatiion
- Melt lard and chocolate in small heat-proof bowl, set over saucepan of hot water. Let cool 15 minutes. Stir together in medium bowl, flour, baking powder and salt; set aside.
- Beat eggs in large bowl with electric mixer. Gradually beat in sugar until thickened. Beat in chocolate mixture and vanilla. Stir in flour mixture. Spread in greased and floured 9-inch (23 cm) square baking pan. Bake in 350˚F (180˚C) oven 20 to 25 minutes, until barely firm to the touch.
- Sprinkle warm brownies with marshmallows and pecans. Place under pre-heated broiler, about 1 minute, until marshmallows are golden brown. Let cool.
- Topping: Melt lard and chocolate as above. Stir frequently until melted and smooth. Using fork, drizzle chocolate over marshmallows.
Cook commentary
Makes about 24 bars.
* Individually wrapped chocolate baking squares are 1 oz/30 g each.
A family favourite made with Tenderflake non-hydrogenated lard.
Per Bar: 146 Cal; 1.6g Pro; 8.0g Fat; 17.6g Carb; 0.8g DFib
No comment