Ingredients: |
Ingredients:
1/2 cup (1 stick) of unsalted butter, softened at room temperature
1 cup of granulated sugar
3 large eggs, separated
1 teaspoon of pure vanilla extract
2 tablespoons of half and half or milk
1-1/2 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of semi-sweet chocolate chips
1 cup of mini marshmallows
1-1/2 cups of chopped pecans
Pinch of cream of tartar, optional
1 cup of light brown sugar, packed
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Directions: |
Directions:Preheat the oven to 350 degrees F. Line a 9 x 13 inch baking pan with aluminum foil, leaving a hangover on each end for handles. Butter or spray with non-stick spray and set aside.
Cream the butter; add sugar and cream the mixture until well blended. Separate two of the eggs and set aside the whites. Add one whole egg and the two yolks to the butter mixture, blending in. Add the vanilla and the half and half or milk. Whisk together the flour, baking powder and salt and add to the butter mixture along with the pecans; gently mix to combine and spread into the prepared pan.
Sprinkle 1/2 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows on top of the cookie dough; Chopped dried fruit is also a nice addition - add those in with the pecans. Place into the oven and bake for 10 minutes.
Meanwhile, in a mixing bowl, beat the reserved egg whites until foamy. Add a pinch of cream of tartar and continue beating until stiff. Whisk the brown sugar to break up any lumps and fold in the beaten egg whites until blended. Spread mixture evenly across the top of the cookie layer. Bake at 350 degrees F for another 20 to 25 minutes. Let cool completely in the pan, then lift from pan and cut into small squares. Serve plain, or topped with vanilla ice cream or whipped cream.
Cook's Notes: Once cooled, let these air dry uncovered overnight before storing. This will keep them from becoming too soft and crumbly. |
This recipe for Rocky Road Cookie Bars is from