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Category: Candy
Prep Time: Cook Time: Total Time:
6 whole graham crackers
6 tbsp unsalted butter
1/4 cup packed brown sugar
1/2 tsp salt
1 cup milk chocolate chips
3/4 cup mini-marshmallows
1/2 cup chopped nuts
Preheat oven to 375. Line an 8 inch square pan with heavy-duty foil, making sure that the foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In a single layer, line 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 small spatulas so that the mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
Add chocolate chips pan and return to oven to soften chocolate, about 1-2 minutes. Remove from oven and spread chocolate into an evenly layer with a spatula. Sprinkle marshmallows and nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, and then freeze until chocolate hardens, about 30 minutes. Grabbing the overhang, lift foil from pan onto cutting board and use a sharp knife to cut bark into 2 inch squares.
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ROCKY ROAD BARK
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Category: Candy
Prep Time: Cook Time: Total Time:
6 whole graham crackers
6 tbsp unsalted butter
1/4 cup packed brown sugar
1/2 tsp salt
1 cup milk chocolate chips
3/4 cup mini-marshmallows
1/2 cup chopped nuts
Preheat oven to 375. Line an 8 inch square pan with heavy-duty foil, making sure that the foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In a single layer, line 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 small spatulas so that the mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
Add chocolate chips pan and return to oven to soften chocolate, about 1-2 minutes. Remove from oven and spread chocolate into an evenly layer with a spatula. Sprinkle marshmallows and nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, and then freeze until chocolate hardens, about 30 minutes. Grabbing the overhang, lift foil from pan onto cutting board and use a sharp knife to cut bark into 2 inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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