day 8 … Rocky Road Bars

There was a Baskin Robbins ice cream shop across the street from my dance studio when I was a kid and it was the designated pick-up spot after class. Following the final bow to our teacher Miss April, we’d hurriedly yank shorts over our leotards and run like a pack of crazed pink hyenas across the street, waving the dollars our mothers gave us like we were trying to flag down the last cab after closing hour. God love those Baskin Robbins employees that had to deal with us. It had to have been a complete nightmare. The flavors of choice for those little bunhead hooligans? Mint chip and rocky road.

Rocky Road is such a curious thing. A chocolate candy full of stuff but there seems to be differing opinions on what that stuff is. Marshmallows – always. Nuts – yes and I say almonds always. I’ve also seen the addition of raisins (perhaps?), popcorn (no!), pretzels (oh yes!) and cookies (maybe?) Today for Day 8 of our 12 Days of Cookies I’m taking some rocky road inspiration and turning our base butter cookie dough into a chocolate crust and topping it with a rocky road-esque mix of dark chocolate ganache with marshmallows, smoked almonds and a little extra smoked salt to make it special. It hits all the right buttons.

12 Days of Cookies from years past:

Fruity: Jam Thumbprints, Jam Streusel Tarts, Raspberry Linzer Squares, Lemon Poppyseed Buttons, Orange Sesame Crisps, Cranberry Pistachio Coins, Almond Raspberry Strips, Orange Sandwich Cookies, Apricot Rosemary Shortbread, Coconut Lime Sticks, Bourbon Glazed Fruitcake Buttons, Lemon Cornmeal Biscotti, Blueberry Lime Buttons, Date Swirls

Nutty: Mexican Wedding Cookies, Russian Tea Cakes, Pecan Tassies, Maple Black Walnut Cookies, PB&J Sandwich Cookies, Pecan Triangles, 

Spiced: Cinnamon Sugar Pinwheels, Candied Ginger Spice Buttons, Cardamom Rose Coins, Brown Sugar Wafers with Lemon Lavender Glaze

Chocolate: Basic Chocolate Butter Cookie Dough, Mexican Chocolate Crinkles, Chocolate Cocoa Nib Wafers,Raspberry Chocolate Drops, Chocolate Hazelnut Buttons, Dark Mocha Sandwich Cookies, Espresso Crinkles, Cranberry Cocoa Nib Wafers, Chocolate Dulce de Leche Sandwich Cookies, Chocolate Lebkuchen, Fudge Tarts, Chocolate Marzipan Drops, Chocolate Coconut Bullseyes, Chocolate Peanut Butter Sandwich Cookies, Chocolate Almond Crescents, Chocolate Covered Cherry Cookies

Bars: Rum Butter Bars, Peppermint Brownie Bars, Banana Walnut Bars, Chocolate Banana Petit Fours

Holiday Classics: Cream Cheese Wreaths, Classic Molasses Cookies, Peppermint Candy Canes, Andes Mint Chip Cookies, Holiday Mallomars

This year:

Basic Butter Cookie Dough for all recipes

Day 1: Sparkly Sugar Cookies

Day 2: Pecan Praline Bars

Day 3: Earl Grey Sandwich Cookies

Day 4: Butter Brickle Cookies

Day 5: Maple Glazed Spiced Sweet Potato Cookies

Day 6: Garam Masala Shortbread

Day 7: Magic Cookie Bars

ROCKY ROAD BARS

Base Butter Cookie Dough – recipe here

1. for the chocolate cookie base: Preheat the oven to 350°F. Line the pan with a crisscross of aluminum foil.
2. Melt the butter and whisk in the brown sugar, salt and cocoa powder. (Use black cocoa if you have it for an Oreo type crust.)
3. In the bowl of a standing mixer fitted with the paddle attachment, add the room temperature cookie dough, egg yolk and the cocoa mixture. Mix on medium until fully combined.
4. Crumble the base cookie dough into the pan and press to form an even, level layer, pressing down to compact. The easiest way to do this is to crumble the dough into the pan, starting with the corners, and press to form an even layer. Then top the dough with a scrap of parchment and smooth with your fingers. Chill for 30 minutes.
5. Bake 25 minutes until a toothpick inserted just off center comes out clean and the top is just firm to the touch. Let cool completely on a wire rack.
6. for the topping: place the chocolate in a medium heatproof bowl. Bring the cream just to a boil, pour over the chocolate and immediately cover the bowl with plastic wrap. Give the bowl a shake to evenly distribute the chocolate and let sit 3-4 minutes to melt. 
7. Remove the plastic wrap and whisk gently from the center out until smooth. If the chocolate isn’t fully melted, microwave in 30 second burst at 50% power or place over a double boiler and stir until melted.
8. Mix the nuts, marshmallows and salt into the chocolate mixture & pour over the baked crust, spreading evenly. 
9. Cover the pan, and place in the refrigerator for at least 30 minutes to set the chocolate.
10. Use a sharp knife to cut into small squares or bars. 
11. Wrap any leftovers airtight, and store at room temperature for up to a week. Freeze for longer storage; but be aware these bars are tastier fresh than frozen and thawed.