Rocky Road Bars


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Why I Love This Recipe

To celebrated my graduation from high school, what could be more appropriate than a rocky road bar? Lumpy, bumpy, and not exactly a beautifully sculpted dessert, this is one where you can rest assured that it will taste far better than it looks. Including just a little bit of everything and even some rather unexpected ingredients, the mixture of flavors and textures is surprising at first but completely enjoyable. Somehow it all manages to work together without creating a harmony that sounds like our high school band [aka, banging two trashcans together repeatedly] and makes any rocky road seem like a worthwhile path to venture down.

I know that although I may have made it through the mire and muck of compulsory education, I still have a long, rocky road ahead of me… But if it’s anything like this bar, then I think that life will be a whole lot less bitter, and a lot sweeter instead.


Ingredients You'll Need

Base:
1/2 Cup Margarine
1/3 Cup Brown Sugar
1 Cup AP Flour
3/4 Cup Rolled Oats
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Mixed Nuts, Chopped
Topping:
1/2 Cup Vegan Caramel Sauce

1/2 Cup Mixed Nuts
1 1/2 Cups of Vegan Marshmallows, Homemade or Store Bought, Cut into pieces
4 Ounces Dark Chocolate, Chopped into Chunks


Directions

Preheat your oven to 350 degrees and lightly grease an 8-inch square pan.


In a standmixer, beat the margarine until softened and then cream in the sugar. Add the flour, oats, baking soda, salt and chopped nuts, stirring to combine. Once all of the ingredienlts are evenly dispersed and you achieve a crumbly mixture, remove 1/2 cup and set aside. Dump the remainder into your prepared pan and press it in with your fingers so that it fully covers the bottom in a level layer. Bake for 15 - 20 minutes until lightly browned around the edges.


Meanwhile, combine the crumb mixture that you saved with the whole mixed nuts, marshmallows, and chocolate. Have this ready when the pan comes out of the oven.


Once baked, pour the caramel over the warm bars and spread to cover. If your topping is a bit too firm to spread, microwave it for a few seconds before pouring it on. Sprinkle the mixture of sweet morsels over the top and disperse evenly, pressing them in very lightly. Bake for another 15 - 20 minutes, until the marshmallows are puffy and nicely browned. Let cool to room temperature, and chill in the refrigerator for at least 30 minutes before cutting or you will end up with one sticky [albeit delicious] mess!


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