Rocky Road Bark
Will keep in an airtight container in the refrigerator for up to 1 week.
Has Kim tried this? No
6 whole graham crackers
6 tbsp unsalted butter
1/4 c packed light brown sugar
1/2 tsp salt
1 c milk chocolate chips
3/4 c mini-marshmallows
1/2 c chopped pecans, walnuts, or almonds
Make graham cracker layer. Adjust oven rack to center position and heat to 375 degrees. Line 8-inch square pan with foil, leaving 1-inch overhang on all sides. In single layer, line bottom of pan with graham crackers, breaking them if necessary 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 and smooth with small spatula so that mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
Add chocolate: Remove pan from oven, sprinkle with chocolate chips, and return to oven to soften chocolate, 1 to 2 minutes. Remove from oven and use spatula to smooth chocolate into even layer.
Garnish and freeze: Sprinkle marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack, 30 minutes, then freeze until chocolate hardens, 30 minutes.
Grabbing overhang, lift foil from pan onto cutting board and use sharp chef’s knife to cut bark into 2-inch squares.