Best Road Trip Bar Cookie Recipes

Rocky Road Bar Cookies image

Provided by bunkie68

Categories Bar Cookie

Time 30m

Yield 36 cookies

Number Of Ingredients 7

24 graham crackers (12 double ones)
2 cups miniature marshmallows
1 (6 ounce) package semi-sweet chocolate chips
1 cup salted cashews
1/2 cup butter
1/2 cup dark brown sugar, firmly packed
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F.
Spray a 9-inch by 13-inch cake pan with nonstick spray.
Line the bottom of the pan with a layer of graham crackers. It's OK to overlap a bit.
Sprinkle the graham crackers with the marshmallows.
Sprinkle the marshmallows with the chocolate chips.
Sprinkle the chocolate chips with the cashews.
In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved.
Turn off the heat, move the saucepan to a cool burner, and stir in the vanilla.
Drizzle the contents of the saucepan evenly over the contents of the cake pan.
Bake at 350 degrees F for 10 to 12 minutes or until the marshmallows are golden on top.
Cool in the pan on a wire rack.
When the cookies are cool, cut into brownie-sized bars and serve.

Nutrition Facts : Calories 107.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 6.8, Sodium 74.7, Carbohydrate 13.1, Fiber 0.5, Sugar 8.8, Protein 1.2

Road Trip Cookies image

Provided by Food Network

Categories dessert

Time 40m

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces semisweet chocolate, chopped into 1/4-inch pieces
3/4 cup granulated sugar
3/4 cup tightly packed light brown sugar
1/4 pound room temperature unsalted butter
2 large eggs
2 teaspoons pure vanilla extract
3 cups peanut M&M's

Steps:

Preheat the oven to 350 degrees.
In a sifter combine the flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed.
Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart bowl and set aside.
Place the granulated sugar, light brown sugar and butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon) to cream the ingredients together until smooth. Add the eggs and vanilla extract and mix to incorporate. Add the melted chocolate and mix until combined. Add the sifted dry ingredients and thoroughly combine. Add the M&M's, mixing to incorporate.
Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don't crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.