Rocky Road Brownie Jars (with Toffee!)

Who doesn't like Rocky Road anything!!?? I found this recipe on Pinterest and decided to whip them up....they quickly became a house-favorite!! I served 6 of them at our monthly Supper Club (and the guests went nuts over them!), and froze the remainders. Pop them out of the freezer (or refrigerator) and microwave them up to slightly heat them...and YUMMILICIOUS!!!!

(I got 2 packs of 12 (24 total) 4-ounce mason jars) (This recipe makes 20 jars!)

BROWNIE BASE

• ½ cup butter

• 2 ounces unsweetened chocolate

• 1 cup flour

• 1 cup sugar

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• 2 large eggs

   FILLING

• 6 ounces cream cheese, softened

• ¼ cup butter, softened

• ½ cup sugar

• 2 tablespoons flour

• ½ teaspoon vanilla

• 1 large egg

• 1 cup mini chocolate chips

TOPPING

• ¼ cup butter

• ¼ cup milk

• 2 ounces unsweetened chocolate

• 2 ounces cream cheese

• 3 cups powdered sugar

• 1 teaspoon vanilla

• 1 toffee bits, for garnish

• mini chocolate chips, for garnish

• ½ 10.5-ounce bag miniature marshmallows

INSTRUCTIONS

1.  Heat oven to 350°F. Place 20 4-ounce jelly jars on sheet pan. (I use SILPLATs on my cookie sheets...this will help the jars not move around.) Jars should not touch each other.

2.  Spray insides of jars with baking spray and wipe with a paper towel to evenly spread spray.

3.  For the base, place butter and unsweetened chocolate in a medium size microwave safe bowl. Cook on high for 1 minute. (above) Stir and return to microwave for another 30 seconds and stir again. Repeat till chocolate and butter are melted. Add flour and all remaining base ingredients; mix well.

4.  Divide mixture evenly between the 20 jars. I like to use a 2 tablespoon cookie scoop. This is approximately how much you want in each jar. (Set Aside)

5.  For the filling, in a medium size bowl, combine 6 oz. of the cream cheese and the rest of the filling ingredients. Whisk until smooth and fluffy. Stir in chocolate chips. Divide this mixture between the 20 jars, on top and around the base mixture about 1½ tablespoons per jar.

6.  Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 30 minutes. The 30-min rest is important!  Brownies will sink a bit as they cool and if you don't give them this rest time, your jars will have "sinkholes" in the center.

7.  While jars are cooling, make icing. In a medium microwave-safe bowl, combine milk unsweetened chocolate and butter. Cook on high for one minute and stir well. Return to microwave and cook another 30 seconds or until chocolate and butter are melted. Add cream cheese and vanilla and stir until smooth. Stir in powdered sugar and vanilla and again, stir until smooth.

8.  After 30 minute cooling period, add 10 miniature marshmallows to each jar. Return jars to oven for 5 minutes (still at 350°F). Remove from oven and, working quickly, divide icing between jars. Using a small wooden skewer or toothpick, swirl the icing and marshmallows together to create a marbled effect. Sprinkle each jar with 1 teaspoon of toffee bits and 1 teaspoon of miniature chocolate chips. Allow to cool completely before serving, one hour in the refrigerator or 3-4 hours at room temperature.

9.  To store jars. Cover with lid screwed tightly to secure. May be refrigerated for 1-2 days or frozen for several months.

I stored them in my freezer, with the lids sealed tight. When ready to eat, take them out, (remove the lids), then microwave for 30 seconds....warm, delicious, rich, goodness!!!

I hope you enjoy this as much as we did....but BEWARE...you'll be making them a lot!!

xo, Elaine

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