S’mores Rocky Road Fudge Recipe
When two things belong together, it’s important to try to make them work. No, I’m not talking about relationships, although you can certainly apply that same logic. I’m talking about food – duh! This S’mores Rocky Road Fudge is one of those couples that you wouldn’t have thought about, but in just one bite you discover how well the ingredients mesh. It was one of those pairings I just knew in my heart was meant to be, and so I brought out my mixing bowl and a baking dish and decided to play cupid.
In any relationship, it’s important to have some common ground. S’mores and rocky road share two things in common: marshmallows and chocolate. And of course, it’s important to have some differences that still work well together. For that, you simply throw in the graham cracker part of the s’mores (I used Kinnikinnick’s gluten-free S’Morables, which are also dairy-free, egg-free, and vegan) and the almond part of the rocky road, and you have yourself a perfect blend of these two classic treats.
This Valentine’s Day, why not celebrate the beauty of two things that belong together by whipping up a batch of this delicious fudge!
- Gluten-free nonstick cooking spray
- 8 Kinnikinnick S’Morables gluten-free graham crackers
- 2½ cups mini marshmallows, divided
- 1 cup sliced almonds
- 4 tablespoons unsalted butter
- 2 cups semisweet chocolate chips
- 3 tablespoons brown rice syrup, agave syrup, or corn syrup
Spray a 9-inch square baking dish with cooking spray. Line with two pieces of parchment paper, crisscrossed and overhanging the sides of the pan.
Break the graham crackers into ¼-inch pieces and place in a large mixing bowl. Add 1 cup marshmallows and the almonds. Stir to combine.
Melt the butter in a medium saucepan over low heat. Once the butter has melted, add the remaining 1½ cups marshmallows, the chocolate chips, and the syrup. Cook, stirring, until everything is melted and fully combined, about 2 minutes.
Immediately add the chocolate mixture to the mixing bowl and, working quickly, stir well until everything is fully combined. Pour the mixture into the prepared baking pan and press down firmly. Refrigerate until firm, about 2 hours.
Using the parchment paper to help you lift the fudge from the pan, remove and place on a cutting board. Cut into small squares. Serve or refrigerate until serving.
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