Rocky Road Bars
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
24
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Course
Dessert
Rocky Road Bars
Description
The recipe starts by lining a baking pan's bottom with graham crackers which are toasted to bring out their crispness. Toasted almonds are spread evenly over the crackers, then dollops of marshmallow creme are added to provide a gooey, soft contrast. A chocolate mixture is prepared by melting semisweet chocolate chips together with sweetened condensed milk over simmering water until smooth and glossy.
This melted chocolate mixture is poured over the marshmallow and nuts, then quickly spread and swirled for a marbled effect. Refrigerating the pan allows the bars to set to a solid state that holds the layered texture intact, making them easy to cut into multiple portions.
The combination of crunchy cracker and almonds, soft marshmallow, and rich chocolate creates a satisfying texture mix. The bars store well chilled and make an indulgent treat suited for casual snacking or dessert at gatherings.
Ingredients
- 8-10 graham crackers
- 1 1/2 cups almonds toasted and chopped
- 1 cup marshmallow creme I used Fluff
- 2 cups semisweet chocolate chips
- 1 can 14 ounces condensed milk (I used low-fat…why not!)
Instructions
- Preheat oven to 375 degrees. Line the bottom of a 9 x 13 inch baking pan which graham crackers (you may need to break them to fit snugly). Bake until crackers are lightly toasted (about 8 minutes). Remove from oven and spread almonds over the crackers. Dollop marshmallow cream over the nuts.
- Melt chocolate chips and condensed milk in a heatproof bowl set over a pan of simmering water. Stir until chocolate melts and the mixture is smooth. Pour over marshmallow cream. Spread quickly and swirl a knife throughout the chocolate. Refrigerate for about an hour. Cut into 18-24 pieces
Notes
- Store Rocky Road Bars in an airtight container refrigerated to maintain freshness.
- To speed up chilling and setting, place the bars in the freezer briefly.
User Reviews
Overall Rating
5
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