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I don’t know about any of you-but even I need to break the “mold” sometimes and have something decadent.  

What says decadent better than something rich and chocolatey?

I made my “Too Good to Wait for Breakfast Cookies” and added 1/4 C of cocoa powder and used chocolate cheerios instead of the honey nut.

Didn’t really do it for me. So I started combing the internet and found these, Rocky Road Whoppers!

They‘re pretty good size, the calorie count made my eyes cross, but I loved the idea!  Kind of like Rocky Road brownies and a bit more trouble, but give them a try.  I found this on

1/3 C ap
1/2 tsp powder
1/8 tsp salt

2 C chocolate chips, divided
2 tbsps unsalted butter, oleo or shortening

1/2 C sugar
1 lg egg
1/2 tsp pure vanilla
1/2 tsp instant coffee dissolved in 1 tsp water
1/2 C chopped walnuts or pecans (p-nuts will do in a pinch)

60 mini marshmallows (2/3 C)

Preheat over to 350.  Line 2 cookie sheets w/ parchment.  Combine the first 3 ingredients in a small bowl and set aside.

Stir 1 C of chips w/ butter in top of double boiler and stir until melted and smooth.  Transfer to a large bowl and set aside.

Whisk the sugar, egg, coffee and vanilla until well blended.  Stir this into the chocolate mixture.  Mix in flour mix just til blended.  Add the remaining chips and nuts.

Drop by rounded Tbsps onto prepared sheets. You should have 12 mounds total. Spacing 3” apart.  Gently press in 6 marshmallows onto the tops and then gently press a rounded tbsp of the batter on top of the first mounds to cover the marshmallows.  They should form 2” high mounds.  Bake until tops are dull and crusty to touch.  Rotate sheets 1/2 way through baking, about 14 minutes total.  Cool on sheet pans for 15 minutes and transfer to rack to finish cooking.

Should make a dozen.  Calories:  245  Fat. total:  14g and Fiber:  2g

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