Rocky Road Squares
Featured in the Honolulu Star-Advertiser on December 14, 2016.
Ingredients:
8 graham crackers
1 1/2 cups unsalted almonds, toasted and coarsely chopped
1 cup marshmallow crème
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) condensed milk
Directions:
- Preheat oven to 375°F.
- Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary.
- Bake until crackers are lightly toasted and fragrant, about 8 minutes.
- Sprinkle with almonds and dollop with marshmallow crème.
- In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk and melt, stirring occasionally, until chocolate melts and mixture is smooth.
- Pour chocolate mixture over marshmallow crème; working quickly, swirl together with a thin-bladed knife.
- Refrigerate until set, about 1 hour.
- To store, tightly wrap in plastic and store in refrigerator up to 2 days.
Makes 18 bars.
Approximate Nutrient Analysis per bar:
290 calories, 15 g fat, 5 g saturated fat, 5 mg cholesterol, 60 mg sodium, 36 g carbohydrate, 3 g fiber, 28 g sugar, 6 g protein
