I am hoping I still have a few readers out there. I know I’ve been MIA, but I have a decent reason. Want to hear it? Well, on the 14th of February I left for Miami to go on a cruise with half of my office. I got back from that on the 20th and then on the 22nd I left for San Antonio for a work conference and got back from there on the 26th. So I was pretty much out of town for the last half of February. As tired as I was I did have an amazing time. I got to parasail in Key West, snorkel in Cozumel and visit the Alamo in San Antonio.
I must say that this last week at work has been rough. I am pretty sure I acted like a b*tch most of the week…oops. Hey, I was tired! It’s amazing how traveling can take a toll on you. But no worries I am back and I don’t plan on traveling until October.
I love Rocky Road ice cream, so when a co-worker brought these bars to the New Year’s Eve party I knew I would love them. He was kind enough to give me the recipe and I thought I would share it with you all.
Fudgy Rocky Road Bars
8 graham crackers
1 1/2 cups natural almonds, toasted and coarsely chopped
1 cup marshmallow fluff
1 bag semisweet chocolate chips
1 can condensed milk
Preheat oven to 375 degrees. Line bottom of a 9x13 baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toaster and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow fluff.
In a heatproof bowl set over 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 topping; working quickly, swirl together with a thin bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.