Rocky Road Bites

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 10 ounces fine-quality bittersweet chocolate (chopped)
• 2 tablespoons unsalted butter
• 1 1/2 cups mini marshmallows, divided
• 1 1/4 cups walnuts, toasted & coarsely chopped, divided (substitute dried cranberries (or more)
• 6 graham cracker squares, broken into 1/2-inch pieces (3 full rectangles)

Recipe

• 1 toast walnuts on a baking sheet at 350º for 6 minutes.
• 2 chop roughly and set aside.
• 3 line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
• 4 melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
• 5 when the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
• 6 let cool at room temperature for 5 minutes.
• 7 stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
• 8 spread the mixture into the prepared pan.
• 9 sprinkle with remaining ½ cup of marshmallows and ¼ cup of walnuts, pressing down lightly to adhere.
• 10 let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
• 11 grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
• 12 peel the foil from the sides.
• 13 using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
• 14 store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.