Rocky Road Bars

A delicious and easy no-bake recipe to keep in your back pocket for the holidays (and year-round!). We feature pumpkin pie spice, Biscoff Cookies and dried fruits, but you can customize the mix-ins for your favorite medley or use an infused salt instead of classic flake to add another layer of flavor.

Recipe by: JSC Kitchen, Clare O’Bryan

Process

Lightly grease a 9x5-inch loaf pan with nonstick spray or oil. Line the bottom and long sides of the pan with parchment paper, leaving enough overhang to create a sling for later lifting out the Rocky Road. 

Combine the chocolate chips, cookie butter, pumpkin pie spice and kosher salt in a microwave-safe bowl. Heat until melted and smooth, stopping every 15 to 20 seconds to stir.

Add cookies, marshmallows, dried fruit, and pecans to the chocolate mixture, then fold everything until evenly combined. Scrape the mixture into the prepared pan.

Using a spatula or the back of a spoon, press the mixture evenly into the pan. Finish with a sprinkle of flake salt and refrigerate for at least 1 hour until set.

Use the parchment sling to lift the set Rocky Road out of the pan. If you’re having difficulty, run a hot butter knife along the edges.

Cut the pieces to your desired size, then plate and enjoy! 

Tightly wrap any uncut Rocky Road and store in the fridge for up to one month.