Tuesday, May 10, 2011

Fudgy Rocky Road Bars

I have a recipe to share with you today that might be a bit over-the-top.  But that's okay.  We all need to indulge a bit every once in a while.  Share some with your co-workers, neighbors or a friend and then you won't be tempted to eat them all!

Fudgy Rocky Road Bars comes from a recent issue of Everyday Food.  I love how simply this recipe comes together and the basic ingredients makes it a possible last minute throw-together.

Fudgy Rocky Road Bars
Here's What You Need:
8 graham crackers
1 1/2 cups almonds, toasted and coarsely chopped
1 cup marshmallow topping
2 cups semisweet chocolate chips
1 can (14 ounces) condensed milk

Here's What You Do:
Preheat the oven to 375 degrees.  Line the bottom of a 9"x13" baking dish with graham crackers, breaking them to fit, if needed.  Bake until the crackers are lightly toasted and fragrant.  Should take about 8 minutes or so.  Take it out of the oven and sprinkle your almonds on top and then dollop the marshmallow topping on top of the nuts.

Mmmm.  Imagine the heat from the pan working its magic on the marshmallow topping.  Now, in a glass mixing bowl, combine the chocolate chips and the sweetened condensed milk.  I used the fat-free variety.  Why?  I do not know.  Who am I kidding?  There's nothing that will turn this recipe into a healthy dessert.  Not even the almonds!  So.  You set the glass bowl over (not in) a pan of simmering water.  So make sure your bowl isn't so small, or your pan so large, that the bowl actually sits down in the simmering water.  You want it to sit just above the water.  Stir occasionally until the chocolate melts and the mixture is smooth.

Go ahead and stick your finger in there and try some.  You know you want to.  It's liquid fudge we're looking at right now.  Or more like liquid heaven!

Pour the chocolate mixture over the marshmallow topping and work quickly to swirl the chocolate and marshmallow together with a thin-bladed knife.

Refrigerate until set, about 1 hour. 
I know. 
It'll be the longest sixty minutes of your life. 
But you can do it.

Cut into 18 squares and refrigerate, tightly wrapped in plastic for up to 2 days.

1 comment:

  1. Seems like a lot of your recipes are over and above beyond......I think maybe I will stick with the first watermelon of the year which is really good and sweet. Also the strawberries I got today were excellent. :-)


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