Rocky Road Fudge Bars
Indulge your sweet tooth with these decadent Rocky Road Fudge Bars, a delightful treat that combines rich, velvety chocolate with gooey marshmallows, crunchy walnuts (or pecans), and a buttery graham cracker crust. This easy-to-make dessert features layers of irresistible textures and flavors, from the melt-in-your-mouth chocolate fudge to the lightly toasted marshmallow topping. Ready in just 35 minutes, these bars are the perfect sweet-and-salty dessert for parties, potlucks, or casual weeknight cravings. For an extra pop of flavor, a sprinkle of coarse sea salt adds the ultimate finishing touch. Whether you're a fan of classic rocky road flavors or simply love effortless no-fuss baking, these fudge bars are sure to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1.5 cups mini marshmallows
- 1 cup chopped walnuts (or pecans)
- 0.5 teaspoons coarse sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a measuring cup to flatten and compact the mixture. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool slightly.
In a large microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth. Alternatively, you can use a double boiler to melt the chocolate.
Once the chocolate is melted, stir in the sweetened condensed milk and vanilla extract until fully combined.
Pour the chocolate mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
Sprinkle the mini marshmallows and chopped walnuts evenly over the chocolate layer. Gently press them down with your hands or the back of a spatula to help them adhere.
Optional: Sprinkle coarse sea salt over the top for a touch of salty-sweet contrast.
Bake the bars in the preheated oven for 10 minutes or until the marshmallows are lightly golden and puffed.
Remove the pan from the oven and let it cool completely at room temperature. Then, refrigerate the bars for at least 1 hour to set fully.
Once chilled, use the parchment paper overhang to lift the bars from the pan. Slice them into 16 squares or rectangles with a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
6818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.2 g | 540% | |
| Saturated Fat | 212.0 g | 1060% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 751.8 g | 273% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 546.3 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1378 mg | 106% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
