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.
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.
Fudgy Rocky Road Bars from Sarah Carey with Everyday Foods
Yield: 18 large bars or 36 small bars
- 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
- 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.
- Bake in a preheated oven at 375 degrees for about 8 minutes.
- 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.
- 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.
- Top with the chocolate and milk goodness.
- Taking a knife or straight edge spatula run the knife through the mixture making the swirls.
- Cover and refrigerate for about an hour.
- Cut into squares.
- Refrigerate for up to 2 days.
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