Rocky Road Chocolate Bars

Rocky Road ice cream is Alexander's favorite ice cream. Marshmallows! Anything with marshmallows is on "Alex's favorite things to eat" list.

That's why, when I found this recipe in " bars and squares" recipe book by Jill Snider, I had to give it a try.

Needless to say that everybody in the house loved the bars, especially Alex. I kept the bars in the freezer and Alex calls those, ice cream bars. So if you like rocky road ice cream then give those bars a try, they are so easy to make.

Ingredients

Crumb mixture:

1 1/2 cup ................................ graham wafer crumbs

1 1/2 cup ................................ miniature marshmallows ( withe or colored )

1/2 cup ................................. chopped pecans ( or almonds, walnuts )

1/2 cup ................................. icing sugar sifted

2 tbsp ................................. milk

Chocolate Mixture:

2 cups ................................. semi-sweet chocolate chips

1/2 cup .................................. milk

3 tbsp .................................. butter

1/4 cup .................................. icing sugar sifted.

Grease an 8 inch square pan or dish.

In a large mixing bowl combine graham wafer crumbs, marshmallows, icing sugar pecans and milk. Combine until all the ingredients are moistened. Set aside.

Chocolate mixture:

In a small heavy sauce pan combine chocolate chips, milk and butter. Stir constantly over low heat until the chocolate is almost melted ( don't overheat).

Remove and stir until smooth and shiny.

Pour half of the mixture ( about 3/4 cup, no need to be exact) over the crumb mixture. Mix well. Spread evenly into the prepared pan or dish.

Stir the 1/4 cup of the sifted icing sugar in the remaining half of the chocolate mixture in the sauce pan, mixing well. Spread over the base mixture, smooth the surface and freeze for 1 hour or until the chocolate is set on top.

Cut into bars, and serve. I like keeping those in the freezer, but you can keep them in the fridge.

Enjoy!

Double Granola Bars

Double granola bars, means double the flavor and nutrition in every bite. Those are great for snack, breakfast on the go or for lunch box.

The top layer ingredients could be change to suite your taste. My little one always chooses what kind of dried fruit goes in.

The bars keep well stored in cool dry place for up to 2 weeks. Like always I made double the recipe but I'm going to list the quantities for the original recipe. I made some changes into mine that I will list in brackets. This recipe comes from Bars and Squares book by Jill Snider.

Ingredients.

Crust:

1/2 cup....... whole wheat flour ( I used only 1/3 cup and I added 3 tbsp of organic oat bran)

1/3 cup....... quick cooking rolled oats

1/4 cup....... ground almonds

3 tbsp......... packed brown sugar ( I used raw sugar)

1/4 tsp....... baking powder

3 tbsp ....... butter melted

Topping:

1/4 cup...... butter melted

2 tbsp........ packed brown sugar ( I used raw sugar)

2 tbsp........ liquid honey ( I used pure lavender honey)

1/2 cup...... quick-cooking rolled oats

1/2 cup...... silvered almonds ( or you can use chopped almonds. I used half of silvered almonds half raw cashews )

1/2 cup...... unsweetened coconut

1/3 cup...... pumpkin seeds ( I used flax seeds)

1/3 cup...... chopped mango ( I used dried cherries )

2 tbsp ....... sesame seeds

Preheat the oven to 325˚F. grease a 8 inch square pan.

For the crust

In a large mixing bowl mix all the ingredients for the crust.

Press well using an offset spatula or a flat one. Make sure the crust is well press. Bake in the preheated oven for 12-14 minutes or until set and golden around the edges.

Topping

In a bowl whisk the melted butter, brown sugar and honey.

Add the rest of the ingredients, mix well. Spread evenly over crust. Press down gently using the heel of your hand or an offset spatula.

Return to oven and bake until set and golden, 15 to 20 minutes. Let cool completely in the pan on the cooling rack. Cut into bars.

Enjoy!