It couldn’t possibly be more appropriate that February is National Chocolate-Lovers’ Month, and my kids and I can’t wait to whip up a sweet, chocolate-y treat to celebrate. This Rocky Road Blondie recipe is absolutely heavenly: each square of this bar cookie features a rich, caramel-flavored cookie layer topped with chocolate chips, almonds and rich toasted marshmallows, all drizzled with a swirl of dark chocolate. These are a family favorite to make together around here, and I am sure they will be around your house, too!
As you might imagine, any recipe containing all of these yummy (sticky!) ingredients might make for some messy clean-up afterward, which can be pretty daunting as a busy mom. In addition to the recipe, I’m going to fill you in on a little secret weapon I’ve had up my sleeve for ages that helps me not stress the mess: Huggies® Wipes! Whether it’s cleaning up as we cook or tidying up messy hands once it’s time to dig in to our delicious creations, Huggies® Wipes are my go-to for focusing on the fun of cooking with my kids instead of on the cleanup. Read on for all the details.
This is a sponsored post written by me on behalf of Huggies®. All opinions are entirely my own.
(Note: For a printable version of this recipe, scroll below.)
To begin, place 6 tablespoons butter and 1 cup brown sugar in a medium microwave-safe bowl. Microwave on high for 30 seconds and then stir. Continue to microwave in 30-second intervals, stirring after each interval, for about 90 seconds total, or until sugar is fully melted and incorporated. Set the mixture aside to cool.
In a large bowl, combine 1 1/4 cups plus 2 tablespoons flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon salt, whisking well to combine.
What I love about having my Huggies® Wipes on hand for cooking with little ones is that I can use them as we go to wipe up little dribbles and messes that occur on our work surface along the way. Nice!
Crack two eggs into a small bowl, whisking well. If your kids are anything like mine, they love to help crack eggs, but hate to get any egg onto their hands as they work. Huggies® Wipes are perfect for this! A quick swipe, and the sticky mess is taken care of until you are ready to take a hand-washing break.
Add eggs and 1 teaspoon vanilla to the cooled butter/sugar mixture, and stir well with a rubber spatula. Add the butter mixture all at once to the flour mixture, and stir until flour is completely incorporated. (The mixture will be thick.) Pour the batter into a greased 11×7″ pan and spread evenly with a spatula.
And now–to add some rocky road goodness! Grab 1 cup chocolate chips (we like dark chocolate, but any type you prefer will do), 1/3 cup sliced almonds and 1 1/2 cups miniature marshmallows. Sprinkle the chocolate chips evenly over the batter…
…and then sprinkle on the almonds and the marshmallows. (Note: By adding the marshmallows at this point, they get nice and toasty in the oven. If you prefer them to be less brown, you can wait and add them 10 minutes into the baking time.)
Place the pan into a preheated 350-degree oven and bake for 25 minutes, or until cookie layer is set. Allow bars to cool for 15 minutes. While bars cool, place 1/4 cup dark chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Drizzle chocolate over the cooled bars before cutting into squares and digging right in!
These bars go perfectly with a tall glass of milk, and they are a great take-along for potlucks and parties. They are always a hit, and this recipe is a wonderful way to get your kiddos involved in the kitchen, since it is so quick and easy!
And, of course, when hands get sticky as you enjoy, a swipe of a Huggies® Wipe is all it takes to get them clean. Since my kids were tiny, I’ve always preferred Huggies® Wipes over any other brand. They are super thick and capable of tackling even the toughest messes. Even though my kids are all out of diapers now, I still have a stash of wipes always on hand in my kitchen, car and purse, because let’s face it: Kids Outgrow Diapers, Not Messes!
- 1 cup brown sugar
- 6 tablespoons unsalted butter
- 2 large eggs, lightly beaten
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/3 cup sliced almonds
- 1 1/2 cups mini marshmallows
- 1/4 cup dark chocolate melting wafers
- Preheat oven to 350.
- Combine brown sugar and butter in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval, until butter is melted and sugar is dissolved. Allow mixture to cool completely before stirring in the eggs and vanilla. Set mixture aside.
- In a large bowl combine the flour, baking powder, and salt, whisking well to combine. Add butter mixture to the flour mixture, and stir with a rubber spatula until ingredients are completely incorporated. (Batter will be very thick.) Pour batter into a greased 11x7" or 9x9" pan, and use a spatula to spread evenly. Sprinkle the chocolate chips, almonds and marshmallows evenly over the batter. Bake for 25 minutes, or until cookie layer is set and the marshmallows are toasted. (If you prefer the marshmallows to be less brown, the marshmallows can be added 10 minutes into the baking time instead of at the beginning.) Allow bars to cool for 15 minutes.
- While bars cool, place dark chocolate melting wafers in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Drizzle chocolate over the cooled bars before cutting into squares.