These Rocky Road Bars were the surprise hit of the summer. They are so simple to make, and people go crazy for it. I made these bars for a lunch that I was hosting, as an afterthought, and had no idea that they would be the most popular thing on the table. But really? Can I be surprised? Chocolate and gooey marshmallow. I cannot say no to that either. They are so beautiful, the white and brown swirls, contrasting with each other. This recipe is one of those recipes that looks very impressive, but is made with a few simple ingredients that you might already have in your pantry. You can wow people when ever you want.
You know what else wows me? A baby in swim trunks. Those shorts get me every time. I don’t even care when he gets wet little footprints all over my kitchen floor when he is wearing this little number.
8 graham crackers
1 1/2 cups raw almonds that have been toasted and coarsely chopped
1 cup marshmallow fluff
1 (12-ounce) bag semi sweet chips
1 (14-ounce) can sweetened condensed milk
Line a 9×13 pan with parchment paper. Line the bottom of the pan with graham crackers. Break them to fit the pan if you need to. Bake in a preheated 375 degree oven for about 6-8 minutes. You want them to be lightly toasted.
Meanwhile, pour the can of sweetened condensed milk over the chocolate chips.
Melt the chocolate mixture in a double boiler over simmering water. Stir until smooth.
Scatter toasted almonds over the toasted graham crackers. Dollop marshmallow topping over the almonds.
Pour the melted chocolate over the almonds and marshmallow fluff.
Using a knife, swirl the marshmallow through the chocolate. This sets up quickly, so work fast.
Refrigerate until set, about an hour.
Cut into squares.
Happy Anniversary to my husband of 8 years. You drive me nuts, but I love you.