Rocky Road Bar Cookies

by Amelia · January 29, 2025

(From Joanne Fluke’s “Carrot Cake Murder.”)

24 graham crackers (12 double ones)

2 cups miniature marshmallows (white, not colored)

1 cup (6-oz)semi-sweet chocolate chips

1 cup salted cashews

1/2 cup butter

1/2 cup dark brown sugar, firmly packed

1 teaspoon vanilla extract

Grease a 9-inch by 13-inch cake pan

Line the bottom of the pan with a layer of graham crackers. (It’s okay 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°F for 10 to 12 minutes or until the marshmallows are golden on top. Cool in the pan on a wire rack.

When the Rocky Road Bar Cookies are cool, cut them into brownie-sized bars and serve.

Store leftovers in the refrigerator. They can be wrapped and frozen for up to two months.

Yield: 2½ to 3 dozen