I love Cook’s Country magazine. In fact, it’s the only one I subscribe too. I like some others, but I always feel guilty spending money on myself (What’s with that? Is that a general mom thing?)
Anyways, it’s definitely my favorite cooking magazine. Sometimes I get great ideas for my own recipes just flipping through looking at the pictures. I almost didn’t try this recipe, but I’m so glad I did. Everyone always loves it, it’s simple and quick to make. And it contains chocolate, so how can that be bad?
ROCKY ROAD BARK
Recipe from Cook’s Country Magazine
6 whole graham crackers
5 T unsalted butter (Don’t substitute, it’ll be too salty)
1/4 cup packed light brown sugar
1/2 tsp salt
1 cup milk chocolate chips (I use semi-sweet sometimes)
3/4 cup mini marshmallows
1/2 cup chopped pecans, walnuts, or almonds (we like walnuts)
Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.*
(* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it’s up to you)
Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly.
(I was making a double batch in this photo- using a 9 by 13 inch pan)
Make the caramel. 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 a small spatula so that mixture covers crackers completely.
Bake for about 10 minutes, until caramel is bubbling.
Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes. Remove from oven and, using a spatula, smooth chocolate in an even layer.
Sprinkle with marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes.
Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares.
Ingredients
- 6 whole graham crackers
- 5 T unsalted butter (Don’t substitute, it’ll be too salty)
- 1/4 cup packed light brown sugar
- 1/2 tsp salt
- 1 cup milk chocolate chips (I use semi-sweet sometimes)
- 3/4 cup mini marshmallows
- 1/2 cup chopped pecans, walnuts, or almonds (we like walnuts)
Instructions
- Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.*
- (* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it’s up to you)
- Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly.
- (I was making a double batch in this photo- using a 9 by 13 inch pan)
- Make the caramel. 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 a small spatula so that mixture covers crackers completely.
- Bake for about 10 minutes, until caramel is bubbling.
- Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes. Remove from oven and, using a spatula, smooth chocolate in an even layer.
- Sprinkle with marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes.
- Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares.
