A graham cracker crust, fudgy brownie, toffee pieces, toasted coconut and marshmallows make up these indulgent Coconut Toffee Rocky Road Brownies. Rich and delicious – these are a chocolate lovers dream!
I come from a family of great cooks. Seriously – every single one of them is quite talented. So needless to say, when we get together, the food is amazing. We all end up eating too much and complaining at the end of the night that our bellies are too full.
So with all the great food around, you know a recipe is really good when you get a call the next day from one or more of your siblings wanting the recipe for something you made. That was the case with these Coconut Toffee Rocky Road Brownies. The first time I made them, I had not one, but two of my siblings who proclaimed that they couldn’t get enough of these and had to have the recipe.
These are kind of a “kitchen sink” brownie – a graham cracker crust is topped with a brownie base that is topped with toffee, coconut and marshmallows. And it is such a great combination of flavors. They are super rich, so one small brownie really is enough. But that doesn’t mean you won’t be going back to sneak another.
Ingredients in these Coconut Toffee Rocky Road Brownies
- The graham cracker crust – pretty typical, made from crushed graham crackers, melted butter and sugar.
- The brownie layer – These brownies are made from unsweetened cocoa, butter, sugar, eggs, vanilla, flour and salt. You also stir some pecans into the brownie layer.
- The toffee layer – For this layer, you simply use toffee pieces. These can normally be found in the baking aisle where the chocolate chips are. I have used both the regular toffee pieces and the chocolate covered toffee pieces and they both work.
- The coconut layer – The coconut goes on as it is, but it gets nice and toasty after baking on top of the brownies.
- The marshmallow layer – A simple layer of miniature marshmallows. These melt fairly quickly, so make sure your brownies are just about done before you add the marshmallow layer.
Like I mentioned before, these brownies have several different layers:
Tips for Making these Coconut Toffee Rocky Road Brownies
- The biggest hint is to keep an eye on these during the bake time. Since you are working with multiple layers, and since so many ovens cook so differently, you’ll need to make sure to keep an eye on how well your brownies are baked. You don’t want to get the marshmallow layer on and then realize the brownies are not close to being done and then having the risk that the marshmallows will burn.
- If you line the baking dish with parchment paper, it’s much easier to remove them from the pan.
- These are very rich so make sure to cut them small.
- Speaking of cutting, it’s a bit difficult to cut these, as the marshmallow layer will stick to the knife. My trick is to use a serrated knife. Gently use that knife to saw back and forth to cut the marshmallow layer, and then the rest will come easily.
More Brownie Recipes for the Chocolate Lover
Caramel Brownies
Turtle Cheesecake Cookie Bars
Mega Mallow Coconut Brownies
Fudgy Biscoff Swirl Brownies
Banana Brownies with Peanut Butter Banana Frosting
Tools Used to Make these Coconut Toffee Rocky Road Brownies
I just use a basic 8-inch Pyrex dish lined with parchment paper to bake the brownies.
These are the toffee pieces I use for the toffee layer. I will sometimes use the chocolate covered toffee pieces as well.
I used a simple serrated knife to cut the brownies – especially through the marshmallow layer.
Coconut Toffee Rocky Road Brownies
Ingredients
- 1 cup unsalted butter divided
- 1 sleeve of graham crackers about 9 sheets
- 1 cup plus 3 tablespoons sugar divided
- 2 ounces unsweetened chocolate chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1 cup chopped pecans toasted
- 1/4 cup toffee pieces
- 1/2 cup sweetened shredded coconut
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350ºF. Line an 8-inch baking pan with parchment paper and spray the paper with nonstick cooking spray.
- Melt 1/2 cup of the butter in a small saucepan or in a microwave safe bowl.
- Place the graham crackers in a food processor and pulse until they form crumbs. (Alternately, place the crumbs in a ziplock bag and smash the crackers into crumbs with with a rolling pin.) Place the crumbs in a bowl; mix in the 3 tablespoons of sugar and the melted butter. Press the crumbs into the bottom and all the way up the sides of the prepared pan. Bake the crust until it is golden, about 12-15 minutes. Allow the crust to cool completely.
- Place the remaining 1/2 cup of butter and the chocolate in a saucepan. Set over medium heat and melt, stirring until smooth. Remove from the heat. Whisk in the remaining 1 cup of sugar, the eggs and the vanilla. Stir in the flour and salt, just until combined. Fold in the pecans.
- Pour the brownie batter over the prepared crust. Sprinkle the toffee pieces over the top. Bake for 15 minutes. Sprinkle the coconut on top and bake for an additional 15 minutes, or until a tester in the center of the brownies comes out almost clean. Sprinkle the marshmallows over the top and place back in the oven until the marshmallows are melted.
- Remove from the oven and allow the brownies to cool completely before cutting into squares.
- Store in an airtight container at room temperature for up to 5 days.
PheMom says
Oooo… I could just snap up that entire plate! These look and sound soooo good to me!
Manila Real Estate says
Thanks for the recipe
Maria says
This one has it all! All of my favorites in one!
eatme_delicious says
Yum I can see why your family loved this bar! It has all the best things. Thanks for the tip about baking times.
Grace says
absolutely fantastic! how much goodness can a person pack into one bar, seriously!
Emily says
Ooooh baby do those sound good. They sound so rich and delicious. I love all of those flavors so I know I would like these.
What kind of nuts did you use? I need to go back and check. Rocky road used to be my favorite ice cream until ccc dough.
Sophie says
These sound intense, and I mean that in the very best way. I can see why the family loved it! So much to love. I’m gonna make these for my hubby, these are right up his alley.
Jason says
Love love love it. fingers crossed i win.
Elyse says
MMm, these bars look AMAZING. I love every ingredient that went into these. I mean, brownies are hands down one of my favorite desserts. And I love coconut and marshmallows (especially toasted) and toffee, too. What a dream bar! No wonder your sibs want the recipe!
JennDZ - The Leftover Queen says
Ohhhh I love these kinds of bars the best – it is a mix of all the best ones in one! 🙂
Cathy - wheresmydamnanswer says
OMG your killing me – I have been trying to be so good.. YUM
Dawn says
oh my those look good! I love anything with coconut.
Rosa's Yummy Yums says
Mmmhh, terrific! An extremely scrumptious treat!
Cheers,
Rosa
Ingrid says
Yay, you ended the month winner! I’m printing the recipe out. Thanks for sharing. Btw, I would have taken your word but the two phone calls sealed the deal. 🙂
Happy Friday!
~ingrid
Jean Bugs says
These look absolutely incredible! And I am saying this as I sit here with my husband and we are both enjoying RootBeer cake!!! (which I think is just about the best chocolate cake I’ve ever made!)
Barbara Bakes says
These sound sinfully delicious!