2 sticks (1 cup) unsalted butter, cut into pieces
1 1/2 bags (18 ounces) semisweet chocolate chips
1 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
4 large eggs
1 1/4 cup all-purpose flour*
1 1/2 cup mini marshmallows
2 cup chopped walnuts**
1 bag. reeses pieces
1 cup. peanut butter
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or a Baker’s Edge pan.
- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high power for 3 to 5 five minutes, stirring occasionally.
- Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1 cup of the walnuts, add bag of Reese's.and swirl in peanut butter.
- Spread batter evenly in prepared pan.
- Bake until a toothpick inserted in center comes out with a few crumbs attached, 30 to 35 minutes.
- Remove from oven. Sprinkle with chopped nuts, remaining chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)
- Remove from oven and cool completely in pan. Remove with an offset spatula. Cut into 32 squares.
* Feel free to try out whole wheat pastry flour if you are so inclined, though I can’t promise that it will make any difference to the level of sinfulness of this indulgent dessert.
** Rocky road just isn’t rocky road without walnuts to me, but if you aren’t quite as loyal to your nut choice, give it a try with peanuts, cashews or pecans.