A few weeks ago I was told there would be a night of roasting marshmallows over a bonfire at A Sweet Escape and I just couldn’t wait for the night to finally arrive! Same as when I was a kid, every time I hear the word s’mores, my face lights up and I get all mushy inside. It’s probably one of the few child-like activities you can still do as an adult that naturally brings the inner kid out.
Sitting in front of a crackling fire, surrounded by new and old friends exchanging life stories over laughs while trying to create the simplest yet messiest, homemade dessert, just couldn’t have been better, but it did! I won the s’mores raffle bag filled with a variety of 240Sweet artisan marshmallows, organic chocolates from Green and Blacks, and biscuit cookies! Automatically, I knew I had to bake using these ingredients. First step, use these deliciously puffy marshmallows.
I could have easily made s’mores-anything but I chose to do Rocky Road on top of (one of my favorite sweet treats) brownies. By a simple substitution of swapping graham crackers for peanuts, it gave this dessert a nutty crunch in every bite that just makes it, “Oh so good!”
But this is not your typical Rocky Road with regular marshmallows, this recipe uses Elephant Ear marshmallows that gives this dessert an extra kick with cinnamon. What’s great about using this flavor, is that it already has a light brown appearance that you would typically get from broiling and this is due to its Saigon cinnamon and granulated sugar coat. Keep in mind, this recipe can be made with regular or any other flavored marshmallows.
TIP: Since these marshmallows are large blocks of vanilla bean puffs, they should be cut into smaller pieces but this can leave a sticky mess. Simply coat your sheering scissors, index finger and thumb of your less dominant hand with vegetable shortening prior to cutting. This will prevent the scissors from sticking together and the puffs fall easily from your fingers. Skip this step if using mini marshmallows.
Although marshmallows will melt down when broiled, it may not melt enough to cover everything. Be sure to cover the entire brownie with marshmallow pieces to prevent any unappealing gaps.
To add a finishing touch to the Rocky Road, drizzle chocolate candy melt rather than melted chocolate chips. The benefit to this is when candy melts dry, it slightly hardens which is great to keep the chopped peanuts intact on top of the brownie pizza. Sprinkle with extra semi-sweet chocolate chips (not shown) and as always, ENJOY!Print
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup (6 oz) semi-sweet chocolate, chopped or use morsels
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup peanuts, chopped (optional)
- 2 packages (6 puffs) Elephant Ear 240Sweet or 3 cups mini marshmallows
- 1/3 cup peanuts, chopped
- 1/3 cup semi-sweet chocolate chip morsels (optional)
- 1/4 cup chocolate candy melts, melted
- Preheat oven to 350°F and lightly grease a 12 x 1-inch pizza pan.
- In small bowl, combine and whisk dry ingredients: flour, baking soda and salt; set aside.
- In large bowl, melt butter and chocolate in microwave on HIGH for 1 minute checking every 30 seconds, stir. Mix in sugar, eggs and vanilla.
- Add in dry ingredients and mix until just combined. Mix in peanuts (optional).
- Bake 20 – 25 minutes or until toothpick inserted comes out (almost) clean.
- Cut 6 puffs of marshmallows into small pieces (See TIP above photo 3). Scatter over entire brownie pizza pie without leaving any gaps.
- Broil for 2 – 2 1/2 minutes until top of marshmallows turn to a light brown in color, quickly remove.
- Top with peanuts. For a rockier road, top with chocolate morsels.
- Melt candy melts according to step 1 here and drizzle by spoon or melt in pastry bag via microwave, twist top of bag to prevent leaking and cut a small opening at the tip. Drizzle pizza by squeezing downward on the bag. ENJOY!