See what CafeMoms are saying about saving time this holiday season..
ROCKY ROAD MUD BARS
Chocolate Cookie Layer:
8 Tbs (1 stick) unsalted butter, melted and cooled to tepid
1-1/2 cups plus 3 Tbs chocolate sandwich cookie crumbs
Mud Brownie Batter:
1-1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/8 tsp salt
3/4 cup semisweet chocolate chips
1/2 lb (16 Tbs or 2 sticks) unsalted butter, melted and cooled to tepid
6 oz unsweetened chocolate, melted and cooled to tepid
5 large eggs
2 cups superfine sugar
2 tsp vanilla extract
1 cup chopped walnuts
1/3 cup miniature marshmallows
Preheat the oven to 325 degrees. Spray the inside of a 10x10x2-inch baking pan with nonstick cooking spray.
Pour the 8 Tbs melted butter into the prepared pan. Sprinkle the chocolate cookie crumbs evenly over the melted butter. Press down on the crumbs with the underside of an offset metal spatula so that the crumbs absorb the butter. Bake the cookie layer in the preheated oven for 4 minutes. Place the baking pan on a cooling rack and let stand for 10 minutes.
Sift the flour, cocoa powder, baking powder and salt onto a sheet of waxed paper. In a small bowl, toss the chocolate chips with 1/2 teaspoon of the sifted mixture.
Whisk the melted butter and melted chocolate in a medium-size mixing bowl until smooth. In a large mixing bowl, whisk the eggs for 1 minute to blend, add the sugar and whisk for 45 seconds to 1 minute, or until just incorporated. Blend in the melted butter-chocolate mixture, mixing thoroughly. Blend in the vanilla extract. Sift the flour mixture over and slowly stir in, mixing until the particles of flour are absorbed, using a whisk, wooden spoon, or flat wooden paddle. Blend in the chocolate chips, walnuts and marshmallows.
Spoon the batter in large dollops on the cookie crumb layer. Carefully spread the batter over the cookie layer, using a flexible palette knife or spatula.
Bake for 40 minutes, or until set. Cool completely in the pan on a rack. Refrigerate for 1 hour, or until firm enough to cut neatly. With a small sharp knife, cut into quarters, then cut each quarter into 6 bars. Stor in an airtight tin.
*recipe taken from the Chocolate, Chocolate cookbook