A crispier and crunchier alternative to ordinary rocky road, graham crackers make up the base layer of this tasty treat with a layer of chocolate and all the toppings of rocky road that you could want. This recipe comes from The Perfect Cookie by America’s Test Kitchen.
Makes: 16 servings || Takes: 30 Minutes
5-6 whole graham crackers
¾ cup mini marshmallows
½ cup pecans, walnuts, or almonds, toasted and chopped
6 tablespoons unsalted butter
¼ cup packed (1 ¾ ounces) light brown sugar
½ teaspoon salt
6 ounces semisweet chocolate, chopped fine
Adjust oven rack to middle position and heat oven to 375 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets aluminum foil so each is 8-iches wide.
Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and sides of pan, smoothing foil flush to pan.
Line bottom of pan with single layer of graham crackers, breaking them as needed to fit. Cook butter, sugar, and salt together in small saucepan over low heat, stirring constantly, until butter is melted and sugar is dissolved (this should be fore about 2 minutes).
Pour mixture over graham crackers and smooth with spatula to cover crackers completely. Bake until caramel is bubbling (about 8 minutes).
Transfer pan to wire rack, sprinkle chocolate over caramel, and let melt (allow 5 minutes for this).
Using spatula, smooth chocolate into even layer. Sprinkle with marshmallows and nuts and press lightly to adhere. Freeze, uncovered, until chocolate has hardened (this should be for about 13 minutes).
Using foil overhang, remove bark from pan. Cut into 16 squares and serve, or transfer to refrigerator until serving time.
Source: The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America’s Test Kitchen.