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Rocky Roads
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12 double graham crackers
2 cups miniature marshmallows
1 package (6 ounces) semi sweet chocolate chips
1/2 cup salted peanuts
1/2 cup butter
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Arrange graham crackers in a single layer in a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sprinkle with marshmallows, then chocolate chips and peanuts.
In small saucepan, combine butter and sugar. Cook over low heat stirring constantly until sugar is dissolved, add vanilla. Drizzle evenly over prepared graham crackers.
Bake 10 to 12 minutes. Cool on wire rack; cut into 2 x 1 inch bars.
Store covered in refrigerator up to 2 days or wrap and freeze up to 1 month. Serve at room temperature. Makes 48
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