Rocky Road Bark
Len Calabro
14-2-2
Sandy Hook NJ
Make graham cracker layer. Adjust oven rack to center position and heat oven to 375 degrees. Line 8-inch Sq. baking pan with heavy-duty aluminum foil, make sure the foil is tucked into all corners and at least 1 inch of foil overhangs top of pan on all sides. In single layer, line bottom of pan with graham crackers, break if needed to fit tightly,
Make caramel - combine butter, brown sugar, and salt in small saucepan and cook over low heat, stirring, constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers. Smooth with spatula so mixture covers completely. Bake until carmel is bubbling - about 10 minutes.
Add chocolate -remove from oven, sprinkle chocolate chips and bake in oven to soften chocolate 1-2 minutes. Remove and smooth chocolate with spatula.
Garnish and freeze. Sprinkle marshmallows and nuts over chocolate. Press lightly and cool on wire rack -30 minutes- then freeze until hard - 30 minutes.
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 mini-marshmallows
1/2 cup chopped pecans, walnuts, or almonds
Tip: Rocky Road Bark makes sixteen 2-inch squares. If you have some leftover, it will keep in the refrigerator for up to 1 week.
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