Nutty Rocky-Road Bars
- Reviews 1
Ready In: 25 mins
Serves: 9
Yields: 9 bars
Ingredients
- 2 1⁄2 bars semisweet chocolate, chopped (4oz bars)
- 5 tablespoons butter
- 2 1⁄4 cups crunchy peanut butter
- 2 teaspoons vanilla extract
- 2⁄3 cup graham cracker crumbs
- 1 (10 1/2ounce) bag mini marshmallows
- 3⁄4 cup honey roasted peanuts
- 3⁄4 cup chipped macadamia nuts
- 1⁄2 cup toffee pieces
- 0.5 (16 ounce) package chocolate-flavored candy coating (melted)
Directions
- Line 8x8x2baking pan with aluminum foil, letting foil overlap sides.
- Melt chopped chocolate and butter on HIGH in microwave in 30 second intervals until melted approximately 1 minute Add peanut butter and vanilla, stir.
- Mix 2/3 C of choco. and peanut butter mixture with marshmallows, peanuts, macadamia nuts and toffee bits stirring well to coat marshmallows.
- Spoon mxture into prepared pan , pressing gently.
- Cover with plastic wrap
- Freeze for 2 hours.
- Lift mixture from pan using foil overhang.
- Invert onto cutting board.
- Melt candy coating and spread over crumb layer
- Let sit at room temp until chocolate has set approximately 20 minutes.
- Invert again so that marshmallow layer is on top.
- Slice into 9 bars.
- Store in airtight container at room temp for 3 to 5 days (If they last that long).
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