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Recipe: Rocky Road Bark
Similar Categories: Rocky, Road, Bark
Serving Size : 16
6 whole graham crackers
6 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/2 teaspoon salt
1 cup milk chocolate chips
3/4 cup miniature marshmallows
1/2 cup chopped pecans, walnuts or almonds
Adjust the oven rack to center position and heat oven to 375 degrees.
Line an 8" square baking pan with heavy duty foil, making sure that the
foil is tucked into all corners and that at least 1 inch of oil
overhangs the pan on all sides. In a single layer, line the bottom of
pan with graham crackers, breaking them if necessary to fit tightly.
Combine butter, brown sugar and salt in a small saucepan and cook over
low heat, stirring constantly, until butter is melted and sugar has
dissolved. Scrape mixture onto graham crackers and smooth with a small
spatula so that the mixture covers the crackers completely. Bake until
caramel is bubbling, about 10 minutes.
Remove pan from the oven, sprinkle with chips and return to the oven to
soften the chocolate, 1 to 2 minutes. Remove from oven and smooth the
chocolate into an even layer.
Sprinkle marshmallows and then nuts over chocolate. Press lightly with
fingertips to adhere to chocolate. Cool on a wire rack for 30 minutes,
then freeze until the chocolate hardens, 30 minutes.
Grabbing the foil overhang, lift the foil from the pan onto a cutting
board and use a sharp chef's knife to cut into 2" squares.
6 whole graham crackers
6 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/2 teaspoon salt
1 cup milk chocolate chips
3/4 cup miniature marshmallows
1/2 cup chopped pecans, walnuts or almonds
Adjust the oven rack to center position and heat oven to 375 degrees.
Line an 8" square baking pan with heavy duty foil, making sure that the
foil is tucked into all corners and that at least 1 inch of oil
overhangs the pan on all sides. In a single layer, line the bottom of
pan with graham crackers, breaking them if necessary to fit tightly.
Combine butter, brown sugar and salt in a small saucepan and cook over
low heat, stirring constantly, until butter is melted and sugar has
dissolved. Scrape mixture onto graham crackers and smooth with a small
spatula so that the mixture covers the crackers completely. Bake until
caramel is bubbling, about 10 minutes.
Remove pan from the oven, sprinkle with chips and return to the oven to
soften the chocolate, 1 to 2 minutes. Remove from oven and smooth the
chocolate into an even layer.
Sprinkle marshmallows and then nuts over chocolate. Press lightly with
fingertips to adhere to chocolate. Cool on a wire rack for 30 minutes,
then freeze until the chocolate hardens, 30 minutes.
Grabbing the foil overhang, lift the foil from the pan onto a cutting
board and use a sharp chef's knife to cut into 2" squares.
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