Rocky Road Blondies Rocky Road Blondies

Rocky Road Blondies Image by: Joe Kim

Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: February 2013



In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.

Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With greased sharp knife, cut into squares.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 98 mg
  • Sugars 15 g
  • Protein 1 g
  • Calories 134.0
  • Potassium 69 mg
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g


  • Iron 5.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Rocky Road Blondies