These Rocky Road Bars were the surprise hit of the summer. They are so simple to make, and people go crazy for them. 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 marshmallows. 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 whenever you want.
Ingredients
- 8 graham crackers
- 1 1/2 cups raw almonds that have been toasted and coarsely chopped
- 1 cup marshmallow fluff
- 1 12-oz bag of semi-sweet chips
- 1 14-oz can sweetened condensed milk
How To – The Steps
Step 1: 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.
Step 2: Meanwhile, pour the can of sweetened condensed milk over the chocolate chips.
Step 3: Melt the chocolate mixture in a double boiler over simmering water. Stir until smooth.
Step 4: Scatter toasted almonds over the toasted graham crackers. Dollop marshmallow topping over the almonds.
Step 5: Pour the melted chocolate over the almonds and marshmallow fluff.
Step 6: Using a knife, swirl the marshmallow through the chocolate. This sets up quickly, so work fast.
Step 7: Refrigerate until set, about an hour.
Step 8: Cut into squares.
FAQs
What is a double boil?
A double boil, also known as a bain-marie or water bath, is a cooking method in which a pot of simmering water is used to gently heat and cook another vessel placed inside it. The vessel, which can be made of glass, ceramic, or metal, is typically used to melt chocolate, cook custards, or gently heat other delicate ingredients without exposing them to direct heat. It is also useful for cooking custards or sauces that may curdle or burn if cooked directly over heat.
Some of my friends have problems with almonds would pecans, cashews or walnuts work?
Absolutely. I like almonds but the type of nut you use is entirely up to you. Just be sure to toast them and chop them up to the desired consistency.
Can I use marshmallows instead of the fluff? What about milk chocolate instead of semi-sweet?
You can use milk chocolate. It may be a bit sweet though so you may want to use a bit less marshmallow fluff. If you don’t want to use the fluff, marshmallows can be used instead. They may just not mix / melt as well with the chocolate so I would recommend using mini-marshmallows.
How To Store Rocky Road Bars
To store rocky road bars, you’ll want to keep them in an airtight container at room temperature. If your kitchen is particularly warm or humid, you may want to store the bars in the refrigerator to help them stay fresh. If you do refrigerate the bars, be sure to let them come to room temperature before serving so that they are easy to slice and have the best texture. You can also freeze rocky road bars for longer storage. To do this, wrap the bars in plastic wrap or aluminum foil, then place them in a resealable bag or container. When you’re ready to eat the bars, let them thaw at room temperature or in the refrigerator.
Rocky Road Bars
Ingredients
- 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
Instructions
- 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.
How long would these keep for in the fridge or freezer?
Hi Eileen, I would say 2 to 3 weeks in the fridge (in an airtight container) and up to 3 months in the freezer. Merry Christmas!