Thursday, July 21, 2011

bachelorette night: rocky road squares

Monday nights mean two things at my house this summer:  New Music Monday on WTTS (that's year-round) and Bachelorette.  Sara watches with her girlfriends and I usually fast forward to the good parts on the DVR.  This season is fabulous for teachable moments for my own girls.  I am quite sure they have more self-confidence and self-awareness than this season's Bachelorette who is clearly not a good role model.  Anyway, Sara thought this week we should host so I could bake and blog about it.  I like the way my girl thinks.  Keeping with my previous post's theme of "working girl" food, this recipe is super easy and fast.  Remember it's a treat, so it's not under my usual healthy real food guidelines.  Who doesn't secretly love marshmallow fluff?  When the girls were little we'd dip pretzel sticks in fluff for a treat.  Try it if you've never enjoyed that sweet v salty combination.  Addicting.


The rocky road squares were a big hit at Bachelorette night.  I also baked banana cupcakes with browned butter cream cheese icing (another post because they were amazing), so there were leftovers of both.  Had a little help from Quinn on the cupcakes, but still needed to share some rocky road squares (i.e., get them away from me because they are too tempting) so my lululemon co-workers made quick work of them today at lunch.  Today was my first 9-5 workday in 21 years (I am lucky, I know).  Unpacking all the fabulous product for our shiny new store made for a pretty energetic day.  Pretty fun.  And pretty exhausting.  So, without further ado I will share the recipe and get to bed for another fun day at work tomorrow!


I know it, they look delicious!




Rocky Road Squares


8 graham crackers
1 1/2 C raw almonds 
1 1/2 C marshmallow fluff
1 (12-ounce) bag semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk

Line a 9×13 pan with parchment paper (if you don't have parchment paper, foil will do).  Lay the graham crackers in a single layer to cover the bottom of the pan (break them in squares if they fit better that way).  Toast them lightly in a preheated 375-degree oven for about 6-8 minutes.  Coarsely chop the almonds and toast them in the same hot oven for 5-10 minutes, stirring once or twice and checking them so they do not burn (very bitter, keep an eye on them).  


Scatter the almonds over the graham crackers.  Drop the marshmallow fluff by big heaping spoonfuls over the crackers and almonds (do not try to spread yet).


While the graham crackers and almonds are toasting, pour the can of sweetened condensed milk over the chocolate chips.  I melted the chips and stirred in the condensed milk in a small pan set over a larger pan with simmering water (I don't have a double boiler, that may be one of the only kitchen tools I do not own).  You could probably melt them together at 50% power in a microwave starting with one minute, stirring and continuing 30 seconds at a time so the chocolate does not scorch.  Stir until smooth however you melt them.  Working quickly (the melted mixture will set-up quickly) pour the chocolate mixture over the crackers, almonds and fluff.  Spread with your spoon or spatula and swirl the fluff through the chocolate mixture with the side of your utensil or a knife blade.  


Refrigerate for about one hour or until firm.  Cut into bars or squares and serve.  Since it's so hot here, I just kept the leftovers chilled.  Besides, I think they are best cold.  


wholesome goodness, right there

lined up and ready

chocolate and sweetened condensed milk for melting

stirring action shot

heaping spoonfuls of fluff

spreading the chocolate mixture

swirled and ready for the refrigerator

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