I did tell you I was going to get back into cooking, right? What better way to start than something totally unhealthy.
I once again find myself in need of using up the elements of my fridge and pantry. Only this time: nothing can come with me. The Swiss aren’t real big on people bringing in their own food, apparently. So I’m systematically (sort of) going through my pantry, my fridge and the unplumbed depths of my freezer to try to use everything up. And so far, things aren’t going too well.
I have accumulated a really random collection of candies and dessert-type ingredients over the past few months, so I thought I’d start with a dessert. On the menu is sweet condensed milk and mint chocolate chips. I figured I could make something good with that, and lo, I found a recipe for mint chocolate chip fudge. Delicious, right? Only problem is I was missing some key ingredients, like regular chocolate chips and white chocolate chips. It’s easy to fall into a cycle of always buying more ingredients, so your pantry doesn’t ever actually diminish in size. But no problems here, I saw. I could use up all that chocolate in the one recipe. Great.
So I started to make my fudge. I’d just started when I opened the can of condensed milk. Well, you know when you bake a can of condensed milk, it solidifies and turns into dulce de leche? Apparently time can do that too. I have no idea how long that can of milk has been sitting around, but as I looked at that brown, sticky goo, I realized it was far too long. Plans had to be changed immediately. I found a recipe for mint chocolate rocky road bars, also sounding delicious, which would allow me to dig into my graham wafer/marshmallow store. Fine. But now my pantry is in fact MORE full with all these chocolate chips. This is my way of saying if you are interested in dessert, please come over. I will apparently be doing nothing but baking over the next few weeks.
Here is the recipe I did end up going with. This back up recipe came from Bakers Royale. All baking ingredient tragedies aside, they really are quite good. One thing I would have changed is I would have melted the chocolate before spreading it over the top of the graham bottom, then sprinkle the marshmallows and nuts on top of that.
Mint Chocolate Chip Rocky Road Bars
1 cup crushed graham cracker
1/2 cup finely chopped or ground walnuts
1/4 cup packed dark brown sugar
2 teaspoon of honey
6 tablespoon unsalted butter, melted
3/4 mini marshmallows
1/2 cup walnuts, toasted and chopped
1/2 mini chocolate chips
1/2 cup Andes mint chocolate chips
Heat oven to 350 degrees F and coat a 8×8 pan with bake spray.
Place all ingredients for the crust in a food processor and pulse 3-4 times in three seconds bursts. Press mixture firmly into pan and bake for 10-12 minutes or until crusts starts to turn golden.
Combine all topping ingredients in a bowl and then pour over baked crust. Return fully assembled cookie bar to the oven and bake for another 10-12 minutes or until the marshmallow topping topping starts to turn golden.
Let pan cool completely before cutting.