Rocky road meat’s s’mores in these delicious bars with a graham cracker crust, dense brownie center, and topped with milk chocolate chips, peanuts, and toasted marshmallows!
Graham Cracker Crust
12 full graham cracker sheets
4 tablespoons sugar
8 tablespoons butter
16 tablespoons butter (1 cup)
1/2 cup cocoa powder
1/2 cup milk chocolate chips
1 1/2 teaspoons vanilla
1 cup flour
2 cups brown sugar
1/2 teaspoon salt
1 cup half and half (or other milk)
1/2 cup mini marshmallows
1/3 cup peanuts
1/3 cup milk chocolate chips
Preheat oven to 350 and line an 8×8 inch pan with foil and spray it lightly with cooking spray.
In a blender or food processor add graham crackers and pulse until fine crumbs form. Add sugar and pulse 2-3 more times. Add butter and continue to pulse until mixture comes together. Press evenly into prepared pan and bake 10 minutes.
While the crust is baking, prepare the brownie layer. In a medium sauce pan over medium heat melt butter, cocoa powder, and chocolate chips together, stirring throughout until smooth. Remove from heat and transfer chocolate mixture to a large bowl. Stir in vanilla, eggs, flour, brown sugar, half and half, and salt and mix until combined.
Pour mixture over baked graham cracker crust and bake 35-45 minutes until an inserted toothpick comes out mostly clean. Remove from oven.
Scatter mini marshmallows, chocolate chips, and peanuts over brownie layer. Switch oven to low broil. Return pan oven and WATCH VERY CLOSELY for about 2-3 minutes until marshmallows are toasted. (BE CAREFUL NOT TO LET THEM BURN!) Remove from oven and chill until completely cool, then cut into bars and store in airtight container at room temperature.