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Triple Decker Chocolate Mint Rocky Road

Triple decker chocolate mint rocky road bars layer a baked chocolate wafer crust with smooth peppermint filling and a chocolate-marshmallow-walnut topping. Chill until firm for bars with crisp, creamy, and chewy layers.
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Prep Time 25 minutes
Cook Time 12 minutes
cooling and chilling 3 hours 5 minutes
Total Time 3 hours 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cookie base
  • 1 nonstick cooking spray for the parchment
  • 3 cups chocolate wafer cookie crumbs
  • 8 tbsp unsalted butter melted
  • 0.5 cup unsalted butter softened
  • 2 tbsp unsalted butter
For the mint layer
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 0.5 tsp peppermint extract
  • 2 drops green food coloring
For the rocky road topping
  • 1 lb semisweet chocolate chips
  • 2 cups mini marshmallows
  • 1 cup walnuts chopped

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Assemble and bake the base
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang, and coat the parchment with nonstick cooking spray.
  3. Stir the chocolate wafer cookie crumbs with 8 tablespoons melted butter until evenly moistened.
  4. Press the crumb mixture firmly into the prepared pan.
  5. Bake for 10–12 minutes, until the crust is set.
  6. Cool completely in the pan, about 30 minutes.
Make the mint layer
  1. Beat the softened 1/2 cup butter with the powdered sugar, milk, peppermint extract, and green food coloring until smooth and spreadable.
  2. Spread the mint mixture evenly over the cooled crust.
  3. Refrigerate for 20 minutes to firm.
Add the rocky road topping
  1. Microwave the chocolate chips with the remaining 2 tablespoons butter in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth.
  2. Let cool for 5 minutes, until warm rather than hot.
  3. Fold in the mini marshmallows and walnuts until coated.
  4. Spread the mixture evenly over the mint layer.
  5. Refrigerate for 2 hours, until firm.
  6. Let stand at room temperature for 10 minutes before cutting into bars.

Notes

For neat bars, let the topping become warm rather than hot before spreading. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use gluten-free chocolate wafer crumbs.