Fudgy Rocky Road Bars

Fudgy Rocky Road Bars

Looking for something sweet that is super easy to make, feeds a crowd and is delicious?  Well, I found it for you.  As you can tell I am pretty much obsessed with Sarah Carey’s videos from Martha Stewart Everyday Living.  She is just so cute and I love her sense of humor.  She is just a natural in front of the camera and I  cannot wait to share her videos with my classes and discuss them.  It is going to add so much to their cooking experience that I cannot give them in 45 minutes.  But, there is a big downside.  These teens are going to want to eat the food!!!  I am sharing these bars with my classes on Friday as a first week treat.  Really I’m using it as a bribe to keep them from changing classes.  Oh, who am I kidding?  I really should be preparing something disgusting because I have 33 students in all four of my classes.  It is going to next to impossible to teach this many in a lab, but hopefully they will be all little angels and it will be a breeze.  I will keep you posted.

Now this recipe does not take much skill.  You will have to be very careful when melting the chocolate.  Don’t let the heat proof bowl touch the water and watch it very closely.  Chocolate and heat do not like one another.    It will take less than 5 minutes for it to melt.

Chocolate and Condensed milk

Chocolate and Condensed milk

Graham Crackers in 9x 13 in pan

Graham Crackers in 9x 13 in pan

Nuts and Marshmallow creme

Nuts and Marshmallow creme

Add Chocolate and Condensed Milk

Add Chocolate and Condensed Milk

I did make a goofy mistake the first time with the marshmallow fluff.  I bought an 8 ounce container  which was the weight.  I used the entire jar which is 2 cups and the recipe only called for 1 cup.  They were a little fluffy, but still good.  The original recipe calls for unsalted almonds.  I used toasted pecans in one recipe and unsalted peanuts in another batch.  They both were good, but my favorite is with the pecans.  You choose your favorite.

DSC_0153

Run a knife through to make swirls

Yummy

Fudgy Rocky Road Bars from Sarah Carey with Everyday Foods

Yield:  18 large bars or 36 small bars

Ingredients:

  • 8-9 graham crackers (this is the entire cracker not broken into 4 parts)
  • 1 1/2 cups natural almonds, toasted and coarsely chopped ( I used pecans in one and peanuts in another both were good)
  • 1 cup marshmallow creme
  • 12 ounce bag semi-sweet chocolate chips
  • 14 ounce can sweetened condensed milk

Directions:

  1. Using a 13 x 9 inch baking dish lined  with  graham crackers breaking some apart to fit the container.  I did not line the dish with parchment paper, but I did find them hard to remove if they were left in the refrigerator overnight.  The ones chilled for no more than 2 hours were a breeze to remove.
  2. Bake in a preheated oven at 375 degrees for about 8 minutes.
  3. In the mean time  place a heat proof dish over boiling water.  Do not let the water touch the dish.  It will burn the chocolate.  Place chocolate chips and sweetened condensed milk in the bowl.  Stir until melted and well blended.
  4. As soon as the graham crackers are removed from the oven sprinkle with nuts and top with the marshmallow creme.  I used two spoons.  One to push the sticky fluff out.
  5. Top with the chocolate and milk goodness.
  6. Taking a knife or straight edge spatula run the knife through the mixture making the swirls.
  7. Cover and refrigerate for about an hour.
  8.  Cut into squares.
  9. Refrigerate for up to 2 days.

 

About these ads

42 Comments

Filed under Bar Cookies, Desserts

42 responses to “Fudgy Rocky Road Bars

  1. my boss hates marshmallows and won’t allow us to use them at the bakery, but i’d totally make these at home–they’re gorgeous!

  2. Heather 3rd

    i didnt know you could make your own chocolate melting thing with a pot of water and a glass bowl

  3. Kelci 3rd period

    You place a heat proof dish over boiling water. Do not let the water touch the dish because it will burn the chocolate.

  4. donte

    they can make 18 large bars or 36 small bars
    donte wanton

  5. Tayler 3rd

    the way you have to heat up chocolate, that’s a first for me

  6. Tanisha 3rd period

    I learned you have to be careful and watch over the chocolate because it can burn.

  7. Tristen

    I learned that you have to refrigerate it up to 2 days.

  8. Jada 3rd

    I learned that this recipe only takes about an hour to freeze in the fridge and the texture is just amazing!

  9. Katie 3rd

    I think these were delicious! i will make them at home! an i learned it doesnt take very long

  10. cheyanne 3rd period

    i learned that you have to use 11/2 cups of almonds

  11. Jade Biangasso

    If you’re using a dark pan then you need to turn the heat down 25 degrees.

  12. macey 3rd p

    you have to be very careful when melting the chocolate so it doesnt burn ot mess up.

  13. mimi 3rd

    OMG!!!! THESE WERE SO GOOD! BUT I WAS WONDRING IF I COULD USE PECONS INSTED OF ALMONDS!?

  14. Skyler Wilson 3rd

    These were great.

  15. Alana 3rd period

    Don’t let the heat proof bowl touch the water and you have to watch chocolate very closely.

  16. Sheyla 3rd period

    I learend that you use eight graham crackers

  17. Lauren 3rd pd.

    the rocky road bars have a good blend of ingredence.

  18. Anthony 3rd period

    Do not let the dish touch the water because it will burn the chocolate.

  19. candace 3rd

    dont leave in the refirgerator all night

  20. Peter 4th

    Refrigerate for up to 2 days.

  21. it olny takes 5 minutes for chococolate to melt .

  22. brielle 4th period

    i didnt know You can use canned milk.

  23. Rachel 4th pd.

    I learned you have to be very carfeul when melting chocolate.

  24. taylor 4th

    i learned if you dont measure the marshmellow fluff correctly it can be to sweet.

  25. peyton 4th

    2 spoons are required. 1 for pushing the marshmallow whip into the food

  26. Evan 4th

    I learned that making fudge is easy with sweetened condensed milk.

  27. michael 4th period

    i learned that you can use a glass bowl to melt chocolate

  28. I learned you can use a glass bowl to melt chocolate.

  29. sederia 4th

    I learned that you don’t have to use alot of marshmallow creme because it is very sticky. This is delicious!

  30. mikell lands-davis

    i did not know chocalate can burn

  31. zoey 4th

    chocolate can burn easliy so watch it when cooking

  32. Dejai 4th period

    I learned that it takes less than five minutes to melt chocolate.

  33. Tyree

    I learned how to design delicate dishes

  34. Baylee 4th period

    I learned that it does not matter what kind of nut you use in the recipe.

  35. Madison

    I learned that to make your own double boiler you place a heat proof dish on top of a pot of boiling water.

  36. Sara 4th period

    You have to be careful when melting chocolate. It should only takes 5 minutes

  37. Amber

    I learned that if you let the water touch the dish, It will burn the chocolate.

  38. Bryana 4rd

    I learned that you can use any type of nut that you like, and that it is easier to get the marshmallow fluff onto the graham crackers and nuts by getting it with a spoon then getting it off with another spoon instead of your finger.

  39. lilly 4th period

    you top them with the chocolate and milk goodness

  40. Tabitha 1st period

    its easy to make in the matter of minutes. you have to keep a close eye on the chocolate when its melting

  41. gabi 4th

    I learned you have to keep them refrigerated for two days.

  42. Joseph Vera

    I don’t have much expirience with taking care of chocolate, the whole heat issue could be a problem, is there any way to know wether the chocolate is being over-heated or not?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s