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
Graham Crackers in 9x 13 in pan
Nuts and Marshmallow creme
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.
Run a knife through to make swirls
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:
- 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.
- One Year Ago Beef and Bean Enchilada Casserole
- Two Years Ago Hot and Sweet Pickles
- Three Years Ago Pecan Sticky Buns
The Teacher Cooks 
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!
i didnt know you could make your own chocolate melting thing with a pot of water and a glass bowl
You place a heat proof dish over boiling water. Do not let the water touch the dish because it will burn the chocolate.
they can make 18 large bars or 36 small bars
donte wanton
the way you have to heat up chocolate, that’s a first for me
I learned you have to be careful and watch over the chocolate because it can burn.
I learned that you have to refrigerate it up to 2 days.
I learned that this recipe only takes about an hour to freeze in the fridge and the texture is just amazing!
I think these were delicious! i will make them at home! an i learned it doesnt take very long
i learned that you have to use 11/2 cups of almonds
If you’re using a dark pan then you need to turn the heat down 25 degrees.
you have to be very careful when melting the chocolate so it doesnt burn ot mess up.
OMG!!!! THESE WERE SO GOOD! BUT I WAS WONDRING IF I COULD USE PECONS INSTED OF ALMONDS!?
These were great.
Don’t let the heat proof bowl touch the water and you have to watch chocolate very closely.
I learend that you use eight graham crackers
the rocky road bars have a good blend of ingredence.
Do not let the dish touch the water because it will burn the chocolate.
dont leave in the refirgerator all night
Refrigerate for up to 2 days.
it olny takes 5 minutes for chococolate to melt .
i didnt know You can use canned milk.
I learned you have to be very carfeul when melting chocolate.
i learned if you dont measure the marshmellow fluff correctly it can be to sweet.
2 spoons are required. 1 for pushing the marshmallow whip into the food
I learned that making fudge is easy with sweetened condensed milk.
i learned that you can use a glass bowl to melt chocolate
I learned you can use a glass bowl to melt chocolate.
I learned that you don’t have to use alot of marshmallow creme because it is very sticky. This is delicious!
i did not know chocalate can burn
chocolate can burn easliy so watch it when cooking
I learned that it takes less than five minutes to melt chocolate.
I learned how to design delicate dishes
I learned that it does not matter what kind of nut you use in the recipe.
I learned that to make your own double boiler you place a heat proof dish on top of a pot of boiling water.
You have to be careful when melting chocolate. It should only takes 5 minutes
I learned that if you let the water touch the dish, It will burn the chocolate.
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.
you top them with the chocolate and milk goodness
its easy to make in the matter of minutes. you have to keep a close eye on the chocolate when its melting
I learned you have to keep them refrigerated for two days.
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?