Fudgy Rocky Road Squares

Ooey, gooey, crispy and crunchy, these easy-peasy squares came out of Martha Stewart’s Every Day Food magazine, to which I am an ardent subscriber.

They don’t require a whole lot of baking, and if you’re feeling super lazy you could get away with not baking at all, so that’s always a bonus.  All you need are five ingredients: graham crackers (whole), almonds, marshmallow fluff, chocolate chips, and condensed milk.  Simple.Preheat your oven to 375°F.

Line the bottom of a 9″ x 13″ baking dish with graham crackers.  Break them if you have to in order to get them to fit.  Bake them until the crackers are lightly toasted and fragrant, probably about 8 minutes.

While that’s going on, coarsely chop up 1 1/2 cups almonds.  Sprinkle the almonds evenly over the toasted graham while it’s still warm.

Dollop on about 1 cup marshmallow fluff in large spoonfuls.  Allow it to soften and spread by itself.

In a double boiler or heatproof bowl set over simmering water, combine 1 12oz bag chocolate chips and 1 14oz can condensed milk. I’m pretty sure you need to use chocolate chips here instead of baking chocolate simply because of the unique physical properties of chocolate chips. 

Cook, stirring once in a while, until the chocolate is all melted and everything is smooth.

Work quickly, before the chocolate has a chance to thicken, and pour it over the marshmallow fluff.

Use a thin-bladed knife to swirl the marshmallow and the chocolate together. 

Refrigerate until set, about an hour, then cut into squares and serve. 

Keep them wrapped up tight in the refrigerator when you’re not chowing down.

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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