Fudgy Rocky Road Bars
Rocky road bars seemed like a good alternative to use my marshmallow creme, so I tried it out. I have to tell you that I squirmed at the thought of using condensed milk and chocolate chips… my tooth hurt just thinking about how sweet that could taste. But, guess who really, really, really wanted to make these? (Yes, Kristen)
I tweaked the recipe a little bit, because of the aforementioned issue with the graham crackers. Also, I used sliced almonds instead of whole almonds because I have a huge bag of them sitting in my cabinet. I encountered a problem though. Graham crackers are square, and the ones I got to substitute are round. Therefore, I decided to grind them up and mix them with butter to make a crust, like I would make for a cheesecake.
Aside from the crust alteration, these really are a cinch to make. Everybody loved them, and they were not as sweet as I expected. They are sweet though… but the combination of the chocolate, with the almonds, and the cookie crust with little chunks of marshmallow creme here and there is just sinfully delicious. I definitely recommend that you try this recipe.
If you can use graham crackers, much the better. Just Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme. Then continue to step No. 2
Candy season is around the corner, isn’t it? Try these when you’re making treats for your family!
Fudgy Rocky Road Bars
Recipe adapted from Everyday Food
Yield: 18 servings
8 graham crackers or 20 María cookies
10 tablespoons unsalted butter
1 ½ cups natural almonds, toasted and coarsely chopped
1 cup marshmallow creme
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) condensed milk
- Preheat the oven at 375 degrees. Ground the María cookies and add the melted butter in a food processor. Cover the bottom of a 9-by-13-inch baking dish with the cookie mix and press into bottom of the pan. Bake for 10 minutes until the crust is lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
- In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.
- Refrigerate, tightly wrapped in plastic, up to 2 days.
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