Do you remember the marshmallow creme I made a while ago? Aside from eating some of it by itself, I made these Fudgy Rocky Road Bars with it. I’ve been trying to find a good s’mores recipe for a while now, taking into account that we can’t find graham crackers in Guatemala. The best I could come up with to substitute them are plain vanilla cookies, that are locally known as “galletas María”. These are the cookies we use in Guatemala to make the crust for cheesecake.
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!