Rocky Road Bars

This recipe was easy and deeeelicious.  I really should be banned from making them again.  When I first made them I had a bite after about 1 hour of refrigeration, and I thought, hmmm not bad.  I had them again a few hours later and somehow they had changed from not bad to irresistible.

The fudgey chocolate, silky smooth marshmallow, toasted almonds, and crunchy graham cracker crust were too much for me to resist.  In a matter of about three days I almost singlehandedly polished off an entire 9X13 pan full.  My husband stared at me in disbelief when I told him there were only a few squares left.  Ooops?

Fudgy Rocky Road Bars
from Martha Stewart

Ingredients

8 graham crackers
1 1/2 cups natural almonds, toasted and coarsely chopped
1 cup marshmallow topping
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) condensed milk

Directions

Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow topping.

In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

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