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Rocky Road Bars

December 9, 2012

We hosted our 7th annual Christmas open house party last night, in which I make a million hors d’oeuvres and desserts and everyone stuffs themselves silly. I absolutely love making appetizers, and what better occasion to share them than at a holiday open house? :) I tried out several new recipes this year, a very successful one of which was these rocky road bars from a special-edition chocolate desserts magazine published by Cook’s Illustrated.

These bars are so easy to make and taste wonderful! Because they’re made from melted marshmallows and chocolate, the bars themselves (in addition to the extra marshmallows) are slightly chewy, which contrasts wonderfully with the crunchiness of the graham crackers and toasted almonds. One of my friends suggested trying a variation with pretzels sometime, which I thought sounded excellent! The saltiness would pair perfectly with the sweetness of the marshmallows. You could also substitute peanuts for the almonds for lovers of chocolate/peanut pairings.

Although the recipe didn’t give any directions or specifications about making the bars ahead of time, I didn’t see any reason why they wouldn’t keep for at least a few days in the refrigerator – it’s not like they’ll go stale or get moldy! I would definitely recommend keeping them in the refrigerator until shortly before serving as they do get a little bit soft and sticky if left out at a warm room temperature. Which is fine for serving but not as much for storing. :)

Rocky road bars

Makes 16 bars

Ingredients

  • 6  whole graham crackers, broken into 1-inch pieces
  • 2½  cups lightly packed mini marshmallows, divided
  • 1  cup whole almonds, toasted and chopped coarse
  • 4  tablespoons unsalted butter
  • 8  ounces semisweet chocolate, chopped coarse
  • 2  tablespoons light corn syrup

Directions

  1. Line an 8-inch square baking pan with foil sling and grease foil. Toss graham cracker pieces, 1 cup marshmallows, and almonds together in a large bowl and set aside.
  2. Melt butter in a medium saucepan over low heat. Add remaining 1½ cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes. Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
  3. Working quickly, pour chocolate mixture over graham cracker mixture and fold gently until evenly coated. Scrape mixture into prepared baking pan and press evenly into pan. Refrigerate bars until firm, about 2 hours. Remove bars from pan using foil sling, cut into squares, and serve.

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