Monday, April 25, 2011

coco-nutty rocky road bars

coco-nutty rocky road bars

sweet,salty, gooey goodness.
these are the perfect words for coco -nutty rocky road bars.
a cookie bar that can be whipped up in a jiff is another great feature of these almost perfect bars.
super easy
super quick
super duper yummy!


inspired by martha's recipe in everyday food it was easily veganized- a few tweaks here, a few adjustments there and the perfect vegan cookie bar was born- maybe not exactly a cookie bar but more of a cross between a cookie bar, smore' & fudgy candy bar

coco-nutty rocky road bars

rice mellow can be found in specialty food shops - i did come across rice mellow in the gluten free section of shaw's supermarket. it is the perfect substitution for marshmallow
coco-nutty rocky road bars

using coconut cream in place of condensed milk creates a super fudgy topping, sprinkle a few tablespoons of unsweetened shredded coconut and you have yourself an amazing chocolate coconut experience


coco-nutty rocky road bars

fun to eat, a little different treat; rocky road bars are a hit for both the young & young at heart
served at book club last week, dinner with friends on saturday & on easter sunday- they proved to be the perfect sweet ending for any occasion

coco-nutty rocky road bars
Inspired by Martha Stewart Everyday Food
makes 16 bars

you will need:

  • 6 sheets of cinnamon sugar or plain graham crackers
  • 1 cup sliced almonds; toasted
  • 6 dollops rice mellow
  • 1- 12oz bag of chocolate chunks (i used bakers chocolate)
  • 1 cup cream of coconut
  • 2 tablespoons unsweetened shredded coconut
  • pinch of coarse sea salt
assembly:
  • preheat oven to 375*
  • line a 9x13 or 8x11 baking dish with graham crackers; breaking to fit if needed
  • toast graham crackers in oven until fragrant (about 7-10 minutes)
  • toast almonds in a dry pan until fragrant; careful not to burn
  • pull graham crackers from oven and sprinkle 3/4 cup on top of graham crackers
  • dollop rice mellow on top of almonds
  • in a medium saucepan over medium-low heat combine chocolate & cream of coconut. melt over heat stirring constantly until smooth
  • workings quickly, pour chocolate mixture over rice mellow. with a sharp knife swirl chocolate and rice mellow together
  • top with remaining almonds,shredded coconut & sea salt
  • refrigerate at least 1 hour prior to serving. keep refrigerated.

Yum

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