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Friday, March 1, 2013

Fudgy Rocky Road Bars

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Martha Stewart dubbed these 'fudgy rocky road bars', but it's really more of a marriage between rocky road and s'mores. Take away the nuts and you've got yourself s'mores bars. Take away the graham crackers and you've got yourself rocky road. I recommend you keep 'em both in there...because the combination was a delight!
Aside from a quick toasting of the graham crackers, these are a no bake dessert. They keep well in the fridge and can be made several days in advance. I served these at our weekly community group, but had too many on my hands after the fact and they were way too dangerous to keep in our fridge. Thankfully I was able to pawn them off on my sister Renatta which made her quite popular in the dorms, from what I hear!

One Year Ago: Payday Cookie Bars
Two Years Ago: Pesto Quiche with Oatmeal Crust
Three Years Ago: Chickpea Spinach Stew

Fudgy Rocky Road Bars
from Everyday Food, April 2011

-8 graham crackers
-1 1/2 cups natural almonds, toasted and coarsely chopped
-1 cup marshmallow creme
-1 bag (12 oz) semisweet chocolate chips
-1 can (14 oz) sweetened condensed milk

1. Preheat oven to 375F. Line the bottom of a 9 x 13 inch baking dish with graham crackers, breaking if necessary. Bake until crackers are lightly toasted, about 8 minutes.
2. Sprinkle almonds on top of crackers and top with dollops of marshmallow creme.
3. In a heatproof bowl set over a pan of simmering water, combine chocolate chips and sweetened condensed milk. Stir occasionally, until chocolate is melted and smooth. Pour chocolate over the pan and use a knife to swirl together marshmallow and chocolate. Cover and refrigerate until set, at least 2 hours. Cut into squares and serve.