Rocky Road Bites
- Ready In:
- 26mins
- Ingredients:
- 5
- Yields:
-
20-30 bars
ingredients
- 10 ounces fine-quality bittersweet chocolate (chopped)
- 2 tablespoons unsalted butter
- 1 1⁄2 cups mini marshmallows, divided
- 1 1⁄4 cups walnuts, toasted & coarsely chopped, divided (substitute dried cranberries (or more)
- 6 graham cracker squares, broken into 1/2-inch pieces (3 full rectangles)
directions
- Toast walnuts on a baking sheet at 350º for 6 minutes.
- Chop roughly and set aside.
- Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
- Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
- When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
- Let cool at room temperature for 5 minutes.
- Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
- Spread the mixture into the prepared pan.
- Sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
- Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
- Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
- Peel the foil from the sides.
- Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
- 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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RECIPE SUBMITTED BY
dojemi
United States