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|