These rocky road bars are perfect for the last picnic of summer or as a back-to-school treat. I made them a couple of weeks ago and my children devoured them. In fact, they were a hit with my entire family. The best part? I already had all the ingredients in my pantry!
Fudgy Rocky Road Bars Everyday Food Magazine
8 graham crackers
1 1/2 cups almonds, toasted and coarsely chopped
1 cup marshmallow creme
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) condensed milk
Preheat oven to 375 degrees. Line the bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit as needed. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme. In the meantime, combine chocolate chips and condensed milk. Cook over low heat, stirring constantly, until mixture is melted and smooth (or microwave for 30-second intervals at 50% power). Pour chocolate mixture over marshmallow creme, working quickly. Swirl together with a thin knife. Refrigerate until set, about 1 hour. Cut into 18 squares. Refrigerate, tightly wrapped in plastic, up to 2 days.