The Riverside Press-Enterprise
Chocolate bars your Valentine’s sweetheart might love
When I think of Valentine’s Day, a chocolate treat immediately comes to mind. Something rich in chocolate that showcases toasted nuts fills the bill for me, as well as my valentine. Bless his little heart.
America’s Test Kitchen has developed this recipe for nobake rocky road bars, a simple chocolate-almond-marshmallow-graham cracker pleasure that is a cinch to prepare. Be careful not to break the graham crackers into crumbs; they should be one-inch pieces to make a lovely crunch. If you prefer, substitute peanuts for the almonds.
No-bake rocky road bars Yield: 16 INGREDIENTS
Soft butter for greasing foil 6 whole graham crackers, broken into 1-inch pieces
2 1/2 cups lightly packed miniature marshmallows, divided use 1cup whole almonds, toasted and coarsely chopped 4tablespoons unsalted butter 8 ounces semisweet chocolate, chopped 2tablespoons light corn syrup 1 silicone spatula greased with a little soft butter
DIRECTIONS
1. Make a foil sling for an 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 the sides of pan, smoothing foil flush to pan. Grease foil with a little soft butter (not the overhanging foil, just the area against the sides and bottom of the pan).
2. Toss graham cracker pieces, 1 cup marshmallows and almonds together in large bowl; set aside. Melt 4 tablespoons butter in medium saucepan over low heat. Add remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2minutes. Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.
3. Working quickly, pour chocolate mixture over graham cracker mixture. Gently fold until evenly coated. Transfer mixture to prepared pan and press into even layer with greased spatula. Refrigerate until firm, about 2 hours, Using the foil overhang, lift bars out of pan, loosening sides with paring knife, if needed. Using a chef’s knife, cut into 16bars and serve.