I come from a family of great cooks. Seriously – every single one of them is quite talented. So needless to say, when we get together, the food is amazing. We all end up eating too much and complaining at the end of the night that our bellies are too full.
So with all the great food around, you know a recipe is really good when you get a call the next day from one or more of your siblings wanting the recipe for something you made. That was the case with these brownie/bars. I had not one, but two of my siblings who proclaimed that they couldn’t get enough of these and had to have the recipe.
These are kind of a “kitchen sink” bar – a brownie base that is topped with toffee, coconut and marshmallows. And it is such a great combination of flavors – you really won’t be able to eat just one!
I only had one problem with this recipe, and it really wasn’t too much of a problem since I like my brownies ooey and gooey. You bake the brownies with the toffee, then add the coconut and cook some more, then add the marshmallows and cook some more. Usually, I have to cook recipes for less time than stated with my oven, but I stuck to the guidelines on this recipe, but at the end, the middle was not really set. I couldn’t keep baking them because the marshmallows wouldn’t have tolerated too much more time in the oven. So if you don’t like the gooey center, make sure you bake the first step a bit longer.
This one was a winner!
Recipe rating: 4.9 out of 5
Toffee-Coconut Rocky Road Bars
from The Deen Family Cookbook
Makes sixteen 2-inch brownies
1/2 pound (2 sticks) butter
1 sleeve graham crackers (about 9 sheets)
1 cup plus 3 tablespoons sugar
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/4 cup all-purpose flour
3/4 teaspoon salt
1 cup chopped pecans, toasted
1/4 cup toffee pieces
1/2 cup sweetened shredded coconut
1 cup mini marshmallows
Preheat the oven to 350F. Grease an 8-inch square baking pan.
Melt half the butter. In a food processor, pulse the graham crackers until they form coarse crumbs (or put them in a heavy-duty resealable plastic bag and whack them with a rolling pin.) Place the crumbs in a bowl; mix with the 3 tablespoons sugar and the melted butter until well combined. Press the crumbs into the bottom and all the way up the sides of the prepared pan. Bake the crust until light golden and almost firm, 12 to 15 minutes. Allow to cool.
In a saucepan over medium heat, melt the chocolate with the remaining butter, stirring until smooth. Whisk in the 1 cup sugar, the eggs, and vanilla. Fold in the flour and salt until just combined. Fold in the pecans.
Pour the batter into the prebaked crust. Top with the toffee pieces. Bake for 10 minutes. Top with the coconut; bake for 15 minutes more. Top with the marshmallows and bake until they are golden and melted, and a fork, inserted in the bars, comes out clean, about 10 minutes more. Store wrapped or in an airtight container at room temperature. The brownies will keep for 3 to 5 days.