Editor's Pick
MAY 5, 2009 12:55AM
Rate: 11
Gluten Free Rocky Road Bars
Once in a while a bag of marshmallows finds its way into the house. Sometimes I make marshmallows from scratch for the heck of it. Then the inevitable happens. Rocky Road. I am a Rocky Road addict. I confess. RR ice cream. RR candy bars, RR anything. But since going gluten free, RR cookie bars have been a challenge. Graham cracker used to be the roadbed for the delightful array of nuts, marshmallows and chocolate. But graham is decidedly not gluten free. And all substitutes that pretend to be graham crackers are about as edible as wallboard.But today, I present to you a simple and delicious Rocky Road bar, one that uses a made-up cookie crust for the roadbed. It is easy to do and much better than the same old boring graham cracker crust.
Though it is gluten free, no one will care or even know because they are just that good. A goodie that is piled high with mountains of toasted, salted nuts, dark chocolate, and marshmallows is a perfect treat and a brilliantly good day. Original recipe from Alice Medrich's Cookies and Brownies. Adapted in L&P's gluten free test kitchen. New crust and a few tweaks.
still warm, have a few
Rocky Road Bars, Gluten Free
cast of characters
Ingredients- 6 tablespoons unsalted butter
- 1 cup of gluten free flour
- 1/2 teaspoon xanthan gum
- pinch salt
- 1 teaspoon vanilla
- 1/4 mixed brown and white sugar any way you like
- 1 cup bittersweet dark chocolate chips
- 2 cups mini (or homemade marshmallows snipped to 1/2 inch )
- 1 overflowing cup of your favorite nuts, roasted and salted
Directions
Preheat oven to 350. Line an 8 inch square metal pan with foil (the idea is to lift the foil out when they are done and place it on a board to cut into pieces - also, easy clean up that way!)
Melt butter in the microwave or stove top. Stir the sugar, salt and vanilla into the melted butter. Add the xanthan gum and flour and mix so no lumps remain, but just until incorporated.
melted butter, sugar, vanilla, flour mixture
Before baking, chop the nuts coarsely. I like almonds, but any other nut will do. Just don't chop them too much.
whole roasted, salted almonds
coarse chop those almonds
flatten the dough into the pan, add the nuts, press down
Place in the 350 degree oven for about 12 minutes or until lightly brown and just about baked. It will still be slightly soft in the center.
still warm from the oven
Once the base is out of the oven, while still warm, place half the chocolate chips and spread them around. Do the same with half the marshmallows. Finish up with the chocolate and then the marshmallows. The idea is to layer it so that once things melt they melt together in layers. Vary it any way you like.
adding the goodies, first round
adding the goodies, 2nd round
ready to bake again
Place back in the oven and bake for about another 12 minutes or until the marshmallows are just turning color and the chocolate is melted.Let it set until cool, which will be hard to do. Keep a handful of marshmallows and chocolate out to eat while you wait.
toasted marshmallows anyone?
Once cool, lift out and carefully remove the foil. Use a serrated knife and cut into 16 pieces. Enjoy! 
Voila!
Comments
You can just rock me to sleep tonight! How am I supposed to nestle all snug in my bed with THIS image dancing in my head???? =o)
Love rocky road ice cream, myself... Rated.
Love rocky road ice cream, myself... Rated.
ummy, Yummy!
I serve on a board with someone who's on a strictly gluten-free diet. We're always serving desserts and he never gets to partake. This is going to make his day - thank you!
A gooey thumb up, just on the headline alone!
And to think I believed I was the only one compulsive enough to make homemade marshmallows. (No wonder I don't get much writing done...)
Sorry to be so hit and miss here lately...I am trying to keep nose to grindstone. But you've put up a pretty tempting distraction. (I bet this stuff would be GREAT in homemade ice cream.)
And to think I believed I was the only one compulsive enough to make homemade marshmallows. (No wonder I don't get much writing done...)
Sorry to be so hit and miss here lately...I am trying to keep nose to grindstone. But you've put up a pretty tempting distraction. (I bet this stuff would be GREAT in homemade ice cream.)
Not quite the standard graham cracker, but these cookies by Kinnikinnick are as close as they come. (Slightly more granular, IRRC). They intended them to be used to make S'Mores.
I used to order from them mail order, until a health food store near me started carrying some of their products. Most are pretty tasty.
(I recommend the cinnamon buns, to which you could add your own cream cheese frosting, something I can't have.)
I used to order from them mail order, until a health food store near me started carrying some of their products. Most are pretty tasty.
(I recommend the cinnamon buns, to which you could add your own cream cheese frosting, something I can't have.)
OH WOW!!! They look so wonderful ... gooey warm chocolate and smoooooshy warm marshmallows ...
::sigh::
::sigh::
Dang...and I thought going gluten free would be boring. mmmmm....
oh man, everyone is cooking such good things today
Shiral - yeah, my favorite too. Choc and marshmallows...
Connie - thanks!
annette - hope it came out ok. let me know if it worked (or not). the trick for this one is to make sure the nuts are pushed down in the crust dough before baking so they are anchored - that way the choc and marsh can stick to the dough and not just the nuts.
Laurel - I love making marshmallows. Magic!
ktm - yep. tried those. they were ok, but I didn't think they would pass the test for this one. So few ingredients, each one really matters. although if you like those cookies, no need to make this crust, just use that one. have you been to the gluten free goddess/karina's kitchen blog? you might really like it.
Hi Ann - only thing missing are heath bar crunchies!
gracie - gluten free can be boring, but like a wine, interesting is better. I think.
h-Julie - a good food day, eh?!
Connie - thanks!
annette - hope it came out ok. let me know if it worked (or not). the trick for this one is to make sure the nuts are pushed down in the crust dough before baking so they are anchored - that way the choc and marsh can stick to the dough and not just the nuts.
Laurel - I love making marshmallows. Magic!
ktm - yep. tried those. they were ok, but I didn't think they would pass the test for this one. So few ingredients, each one really matters. although if you like those cookies, no need to make this crust, just use that one. have you been to the gluten free goddess/karina's kitchen blog? you might really like it.
Hi Ann - only thing missing are heath bar crunchies!
gracie - gluten free can be boring, but like a wine, interesting is better. I think.
h-Julie - a good food day, eh?!
I made your recipe! One of our school board members is on a strict gluten-free diet, and I felt like such a hero bringing a dessert he could enjoy! Everyone loved these bars, including my daughter. I appreciate you!
Thank you Annette! Really appreciate the feedback.
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