Rocky Road Cookie Bars Recipe
6 T. butter, melted
1 1/2 C. fine graham cracker crumbs (made from 11 double graham crackers)
1/4 C. granulated sugar
1 C. walnut pieces
2 C. miniature or quartered regular marshmallows
1 C. milk chocolate or semisweet chocolate chips
Preheat oven to 350° F. and position oven rack in the lower third of the oven. Line an 8-inch square pan, lined across the bottom and up 2 opposite sides with heavy-duty aluminum foil.
Using a fork, mix the butter with the graham cracker crumbs and sugar until all of the crumbs are moistened. Turn the mixture into the pan and spread it evenly, pressing very firmly all over the bottom to form a crust. Scatter the nut pieces evenly over the crust.
Bake for 10 minutes, or until the crust begins to turn golden brown. Remove from the oven and scatter marshmallows and chocolate chips evenly over the walnuts. Return the pan to the oven for 10 to 12 minutes, or until the marshmallows are soft, barely golden, and merged with one another. Set on a rack to cool completely. Run a knife along the unlined sides of the pan. Lift the ends of the foil liner and transfer the bars to a cutting board.
Use a long, sharp knife to cut into 16 2-inch bars. May be stored in an airtight container for up to 4 or 5 days.
Recipe From Razzle Dazzle Recipes