The concept behind this Rocky Road Bark is similar to that of our Poor Man’s Toffee. But this time, the cracker of choice is nutty-tasting graham crackers and the topping incorporates all the elements of rocky road candy, for a fun twist on classic toffee flavors. Once we poured an easy-to-make caramel mixture over the graham crackers, we spread the surface with chocolate and then added mini marshmallows for sticky sweetness and pecans for buttery crunch and a rocky top that reflects the candy’s name. To avoid the painstaking process of carefully watching the sugar mixture turn from pale to golden to amber on the stovetop, we broke our own rule and turned on the oven. This was justified: We simply had to heat the caramel ingredients briefly and then baked the topped graham crackers until the caramel was bubbling, an indication that it would set to just the right texture. You can substitute 1 cup semisweet chocolate chips for the semisweet chocolate. Since graham cracker sizes can vary slightly from brand to brand, use the amount necessary to fit the pan.
Ingredients
- 5–6 whole graham crackers
- 6 tablespoons unsalted butter
- ¼ cup packed (1¾ ounces) light brown sugar
- ½ teaspoon salt
- 6 ounces semisweet chocolate, chopped fine
- ¾ cup mini marshmallows
- ½ cup pecans, walnuts, or almonds, toasted and chopped
- Adjust oven rack to middle position and heat oven to 375 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Line bottom of pan with single layer of graham crackers, breaking them as needed to fit. Cook butter, sugar, and salt together in small saucepan over low heat, stirring constantly, until butter is melted and sugar has dissolved, about 2 minutes. Pour mixture over graham crackers and smooth with spatula to cover crackers completely. Bake until caramel is bubbling, about 8 minutes.
- Transfer pan to wire rack, sprinkle chocolate over caramel, and let melt for 5 minutes. Using spatula, smooth chocolate into even layer. Sprinkle with marshmallows and nuts and press lightly to adhere. Freeze, uncovered, until chocolate has hardened, about 13 minutes.
- Using foil overhang, remove bark from pan. Cut into 16 squares and serve, or transfer to refrigerator until serving time.
