Monday, November 25, 2013

Gluten Free Rocky Road (A.K.A. Chocolate-and-Marshmellow-Cookie-Yumminess!)

Photo: Gluten Free Rocky Road

  1. 1 container Pillsbury® Gluten Free refrigerated chocolate chip cookie dough
  2. 2 cups semisweet chocolate chips  Dairy free? We tested these bars with dairy-free chocolate chips and had excellent results!
  3. 1/2 cup coarsely chopped peanuts
  4. 3 cups miniature marshmallows
  1.  Heat oven to 350°F. Spoon cookie dough in bottom only of greased or sprayed 13x9-inch pan; press evenly in bottom of pan.
  2.  Bake 15 minutes. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
  3.  Set oven control to broil. Sprinkle peanuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 5 rows, using sharp knife sprayed with cooking spray. Store tightly covered.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

No comments:

Post a Comment