Fudgy Rocky Road Bars

These bars are a cinch to make! Salted nuts like peanuts or cashews would also be nice for a salty sweet taste.


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


  1. 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 the crackers are lightly toasted and fragrant, about 8 to 10 minutes. Sprinkle with almonds and dollop with marshmallow cream.
  2. 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 creme; working quickly, swirl together with a thin-bladed knife.
  3. Refrigerate until set, about 1 hour. Cut into 18 squares.


Chefs notes: Line your pan with parchment paper, so that the whole tray of bars can easily be lifted from the pan.

Salted nuts would also be delicious for that Salty-Sweet treat.

Refrigerate, tightly wrapped in plastic, up to 2 days.