What’s an incredibly rich, super-easy, and perfectly packable treat? These rocky road fudge bars! All it takes to make this stellar dessert is a few simple steps: Just layer melted chocolate and chopped almonds on top of marshmallow-fluff-topped graham crackers, chill, and cut. Bring these along for your next picnic or road trip, and your store-bought granola bar doesn’t stand a chance.
Sarah’s Tip of the Day: Not a fan of almonds? Chopped walnuts, pecans, or hazelnuts would also work well in this recipe.
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Prep Time: 10 minutes
Total Time: 25 minutes
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
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 creme.
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. Refrigerate until set, about 1 hour. Cut into 18 squares.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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