Rocky Road Bars (makes large 9 bars)
- 1/2 cup butter
- 1/2 cup cocoa powder
- 1 cup packed brown sugar
- 1 large egg, lightly beaten
- 1/2 cup flour
- 1/2 cup milk
- 1/2 teaspoon almond extract
- 1 cup mini marshmallows
- 1 cup slivered almonds
- 1 cup chocolate chips, semisweet
Preheat oven to 350 degrees. Spray an 8-inch square pan with cooking spray. Line with foil or parchment paper, leaving an overhang on two sides; spray the paper with more cooking spray.
Melt butter over medium heat in a medium saucepan and add cocoa. Stir until smooth. Remove from heat; stir in sugar, beaten egg, flour, milk, and almond extract until combined. Gently fold in 1/2 of your mini marshmallows, almonds, and chocolate chips.
Pour evenly into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove pan from oven; sprinkle remaining marshmallows, almonds, and chocolate chips on the top. Bake for an additional 3-5 minutes. Allow to cool, then refrigerate for about 1 hour. Lift bars from pan using the overhang; cut into 12 bars. Keep in the fridge until ready to serve.