The only mistake I made with this recipe is not making a double batch. These bars didn’t last at ALL. I’ve made s’mores snacks before – usually with Golden Grahams cereal, marshmallows and chocolate chips with a little corn syrup. But these are WAY better! The toasted almonds add a lot to this recipe. You could always substitute another nut like peanuts. When I think of rocky road, I think of the Edy’s Rocky Road ice cream I grew up with as a kid which included almonds.
-To toast the almonds, I have read that you can use the microwave. It is hard to watch the nuts though doing this, so I just throw them into a pan on medium-low on the stove top. I wiggle them around a bit for about 8-10 minutes or until you can start to smell them. It’s easy to go overboard in the microwave. I also tried to microwave the butter and chocolate mixture. This worked okay until I added the marshmallows and it never seemed to come together properly. Melting on the stove top seemed to work best.
-I only have a 9×9 pan and that is what I used for the photo above. If you have an 8×8 pan – use that instead.
No Bake Rocky Road Bars
yield 8×8 or 9×9 pan
6 whole graham crackers, broken into 1″ pieces (this is a little less than a sleeve of graham crackers)
2 and 1/2 cups mini marshmallows (6.25 oz)
1 cup (5 oz.) whole almonds, toasted and chopped coarse
4 Tb. butter, unsalted
8 oz. semisweet chocolate, chopped coarse – (I used 8 oz. chocolate chips… 12 oz. equals 2 cups, so 8 oz. of chocolate chips is 1 and 1/2 cups for those not weighing the ingredients. Shame on you! Just kidding 😉 )
2 Tb. light corn syrup
1. Take a piece of foil a little larger than your 8×8 or 9×9 pan and grease it with shortening or butter. I used non-stick foil here, so I didn’t have to grease anything. I’m lazy like that.
2. In a large bowl, mix up 1 cup marshmallows, the graham crackers, and the almonds.
3. On low heat, melt the butter in a medium sized skillet or saucepan. Dump in your marshmallows and melt those in with the butter. Keep stirring until they are all melted in. Now add your chocolate and corn syrup and stir that in until melted – should take less than a minute.
4. Pour that melted chocolate mixture over the graham cracker/nut mix and fold it in quickly and gently. When the chocolate has been incorporated, dump it all into the 8×8 pan and press down. Put it in the fridge for a couple hours. Cut and serve.
Because the people I’ve met through this blog are so awesome and because I love doing the blog – I decided to do a giveaway. This is from me – not Amazon, or America’s Test Kitchen (oh I wish!) or some big name sponsor like Pepsi.
The rules are:
-You must be in the continental USA for shipping purposes (I’m sorry Sue!)
-You need to enter separate comments for the following:
1. You “Like Whisk Together” on Facebook and like the webpage
2. You “Subscribe to the Blog” via Email and subscribe
3. Your favorite recipe EVER
So you can enter up to THREE times.
The winner will receive my favorite cookbook ever (so far): Cook’s Illustrated by America’s Test Kitchen. It pretty much has every good recipe of everything. Like most people, I don’t like going through 10 different recipes for chicken fajitas, or gingerbread cookies, etc. Though I did go through 10 different oatmeal raisin cookie recipes and I am okay with that. So is the hubby.
Giveaway will end Saturday, August 11th at midnight.