Rocky Road Bites

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READY IN: 26mins
Recipe by dojemi

If you don't have graham crackers any crisp cookie will work just fine. Servings are approximate, depending on how big or small you cut them. If you prefer, use semi-sweet chocolate.

Ingredients Nutrition

Directions

  1. Toast walnuts on a baking sheet at 350º for 6 minutes.
  2. Chop roughly and set aside.
  3. Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
  4. Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
  5. When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
  6. Let cool at room temperature for 5 minutes.
  7. Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
  8. Spread the mixture into the prepared pan.
  9. Sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
  10. Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
  11. Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
  12. Peel the foil from the sides.
  13. Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
  14. Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.

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