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Rocky Road Crunch Bars


  • 1 stick (8 tbsp) soft butter

  • 10 ounces semisweet chocolate, broken into pieces

  • 1/4 cup corn syrup

  • 8 ounces Graham Crackers

  • 2 cups mini marshmallows

  • 2 tsp powdered sugar


  1. Line a 9-inch square dish with aluminum foil.

  2. Melt butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

  3. Put the graham crackers into a freezer bag and then crush them with a rolling pin, resulting in chunky pieces.

  4. Fold the graham cracker pieces into the melted chocolate mixture, and then fold in marshmallows.

  5. Pour graham cracker mixture into prepared dish; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

  6. Refrigerate for about 2 hours or overnight.

  7. Cut into 16 squares and dust with powdered sugar.


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