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.