Rocky Mountain Bars

Rocky Mountain Bars takes roughly 47 minutes from beginning to end. This recipe serves 24. This hor d'oeuvre has 204 calories, 3g of protein, and 7g of fat per serving. For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, dark chocolate chips, unsweetened chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people made this recipe, and 71 would say it hit the spot. It is brought to you by Cookie Madness. With a spoonacular score of 11%, this dish is not so tremendous. Try Rocky Mountain Avalanche Bars, Rocky Mountain S'more, and Rocky Mountain Potatoes for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 32 minutes

 

Ingredients:

1 cup all purpose flour

1 tsp baking powder

4 tablespoons butter

2 oz cream cheese, softened

6 oz chocolate chips (dark)

1 large egg

2 large eggs

2 tablespoons flour

1/2 cup granulated sugar

2 cups mini marshmallows

1/4 cup chopped nuts (toasted pecans

3 cups powdered sugar

1 oz unsweetened chocolate

1 tsp vanilla

1/4 cup whole milk

Equipment:

aluminum foil

oven

frying pan

mixing bowl

microwave

bowl

cutting board

knife

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray with cooking spray or Baker’s Joy.Melt butter and chocolate together in the microwave and set aside to cool slightly. Meanwhile, in a mixing bowl, beat eggs, sugar and vanilla until light and fluffy. Add melted chocolate mixture to eggs and beat well. Mix together flour and baking powder and stir (do not overbeat) into the batter along with the nuts. Spread in prepared pan and set aside.In another bowl, beat together cream cheese, butter, and sugar until fluffy. Add the egg, vanilla and flour and stir just until mixed. Stir in nuts and spread batter in the pan covering the chocolate mixture. Sprinkle with chocolate chips. Bake at 350 F for 30 minutes. Remove from the oven and sprinkle with marshmallows. Return to oven for 2 minutes to puff marshmallows.Frosting: Melt the butter and chocolate in a microwave-safe bowl and let cool. In a mixing bowl, beat melted chocolate mixture, cream cheese, milk, vanilla and powdered sugar until smooth. Spread over marshmallow layer. When I did this, I couldn’t cover the entire layer of marshmallows and ended up leaving about 1/2 to 1 inch edges. Cool completely in the pan, then transfer to the refrigerator and chill for a good 4 hours or so.When ready to cut, lift from pan and set on a big cutting board. With a chef’s knife, trim the edges where the chocolate frosting did not reach. Now score the cake in half, then score each half into 12 bars so that you get 24 bars total.

 

Step by step:


1. Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray with cooking spray or

2. Baker’s Joy.Melt butter and chocolate together in the microwave and set aside to cool slightly. Meanwhile, in a mixing bowl, beat eggs, sugar and vanilla until light and fluffy.

3. Add melted chocolate mixture to eggs and beat well.

4. Mix together flour and baking powder and stir (do not overbeat) into the batter along with the nuts.

5. Spread in prepared pan and set aside.In another bowl, beat together cream cheese, butter, and sugar until fluffy.

6. Add the egg, vanilla and flour and stir just until mixed. Stir in nuts and spread batter in the pan covering the chocolate mixture. Sprinkle with chocolate chips.

7. Bake at 350 F for 30 minutes.

8. Remove from the oven and sprinkle with marshmallows. Return to oven for 2 minutes to puff marshmallows.Frosting: Melt the butter and chocolate in a microwave-safe bowl and let cool. In a mixing bowl, beat melted chocolate mixture, cream cheese, milk, vanilla and powdered sugar until smooth.

9. Spread over marshmallow layer. When I did this, I couldn’t cover the entire layer of marshmallows and ended up leaving about 1/2 to 1 inch edges. Cool completely in the pan, then transfer to the refrigerator and chill for a good 4 hours or so.When ready to cut, lift from pan and set on a big cutting board. With a chef’s knife, trim the edges where the chocolate frosting did not reach. Now score the cake in half, then score each half into 12 bars so that you get 24 bars total.


Nutrition Information:

Quickview
204k Calories
2g Protein
7g Total Fat
33g Carbs
0% Health Score
Limit These
Calories
204k
10%

Fat
7g
11%

  Saturated Fat
4g
28%

Carbohydrates
33g
11%

  Sugar
25g
28%

Cholesterol
31mg
10%

Sodium
47mg
2%

Get Enough Of These
Protein
2g
5%

Selenium
4µg
7%

Manganese
0.13mg
7%

Phosphorus
58mg
6%

Vitamin B2
0.09mg
5%

Copper
0.09mg
5%

Iron
0.79mg
4%

Calcium
43mg
4%

Folate
16µg
4%

Vitamin B1
0.06mg
4%

Zinc
0.57mg
4%

Magnesium
12mg
3%

Potassium
107mg
3%

Fiber
0.77g
3%

Vitamin B3
0.52mg
3%

Vitamin A
128IU
3%

Vitamin B5
0.22mg
2%

Vitamin E
0.25mg
2%

Vitamin B12
0.1µg
2%

Vitamin B6
0.03mg
1%

Vitamin D
0.21µg
1%

covered percent of daily need
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