A beloved ice cream flavor comes to life with a peanut butter twist in these rocky road bars. Just smother a rich base made with HERSHEY'S Cocoa with chopped REESE'S Peanut Butter Cups, marshmallow creme and peanuts. Don't be surprised if your guests start requesting these bars instead of rocky road ice cream at your next event!
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Mix together melted butter and 10-1/2 oz. (3 cups) HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment until smooth. Add sugar, 1 lb. 5 oz. (12 eggs) and 1/2 oz. (1 tablespoon) vanilla, mixing until fully incorporated. Blend in flour; spread in prepared pan. Bake 10 to 15 minutes.
Meanwhile, using wire whisk, stir together sweetened condensed milk, remaining 7- 1/2 oz. (2 cups) HERSHEY'S Cocoa, remaining 7 oz. (4 eggs) and remaining 1 oz. (2 tablespoons) vanilla in large bowl, blending well. Pour over baked layer. Return to oven; bake 15 to 25 minutes or until set.
Place marshmallow creme by heaping teaspoonfuls over hot surface of baked layer. Allow to soften about 5 minutes; carefully spread over surface. Immediately sprinkle Chopped REESE'S Peanut Butter Cups and peanuts over marshmallow. Cool completely in pan on wire rack. Refrigerate until thoroughly chilled. Using wet knife, cut into 2x3-inch bars.* Cover; refrigerate leftovers.
Step 4: To serve warm, gently heat in microwave at MEDIUM about 10 seconds or 200°F oven until marshmallow softens. (Dessert may also be allowed to soften at room temperature until ready to serve.).