Get ready to experience a dessert that's about to become your new obsession! These Chewy Rocky Road Bars are the perfect combination of gooey marshmallows, rich chocolate, and crunchy nuts, all nestled on a buttery graham cracker base that will make your taste buds dance with joy. Whether you're looking for a show-stopping treat to impress your friends or a decadent pick-me-up after a long day, these bars are guaranteed to satisfy your sweetest cravings and leave you wanting more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup unsalted butter
- 2 cups graham cracker crumbs
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Melt the unsalted butter in a large microwave-safe bowl or in a saucepan over low heat. Ensure the butter is completely melted and smooth.
- Add graham cracker crumbs to the melted butter and mix thoroughly until the mixture resembles wet sand and is well combined.
- Press the graham cracker and butter mixture firmly and evenly into the prepared baking pan, creating a compact base layer.
- Bake the graham cracker crust for 10 minutes until it becomes lightly golden and set. Remove from the oven and let it cool for 5 minutes.
- Sprinkle semi-sweet chocolate chips evenly across the warm crust, allowing the residual heat to slightly melt the chocolate.
- Distribute chopped nuts over the melting chocolate chips, creating an even layer.
- Scatter mini marshmallows across the top, covering the chocolate and nuts completely.
- Return the pan to the oven and bake for an additional 10-12 minutes, or until marshmallows are puffy and lightly golden brown.
- Remove from the oven and let the bars cool completely in the pan at room temperature for about 1 hour.
- Using the parchment paper overhang, lift the entire batch out of the pan and place on a cutting board.
- Cut into 12 even bars using a sharp knife, cleaning the knife between cuts for neat edges.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Use room temperature butter for the best graham cracker crust consistency and even mixing.
- For extra flavor, toast the chopped nuts before adding them to the bars to enhance their nutty profile.
- Watch the marshmallows carefully during the final baking stage to prevent burning - they should be golden and puffy.
- Allow the bars to cool completely before cutting to ensure clean, neat edges.
- For a more luxurious version, try using a mix of milk and dark chocolate chips.
- Line your baking pan with parchment paper for easy removal and cleanup.
- If you prefer a less sweet version, use dark chocolate chips and reduce the amount of marshmallows.
- Store the bars with parchment paper between layers to prevent sticking and maintain their texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 45mg
