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ROCKY ROAD SQUARES
1 cup powdered sugar
1 (6 oz.) pkg. chocolate or butterscotch chips
1/2 cup butter
1 egg, beaten
2 cups miniature marshmallows
whole graham crackers
Combine the powdered sugar, egg, chocolate or butterscotch chips and butter in double boiler. Stir until well dissolved. Let cool.
Add the marshmallows. Pour into an 8-inch square pan that has been lined with a layer of whole graham crackers.
Cool in refrigerator. Cut in squares in desired size and serve.
ROCKY ROAD SQUARES
graham crackers
6 oz. chocolate bits
1 stick (1/2 cup) butter or margarine
1/2 cup peanut butter
2 cups miniature colored marshmallows
chopped nuts
coconut
Line 8 x 8-inch pan with graham crackers.
In double boiler, melt chocolate bits, margarine and peanut butter.
When melted together, pour 1/2 of the chocolate mixture over crackers. Press marshmallows into chocolate mixture. Pour remaining chocolate mixture over marshmallows. Cover with chopped nuts and coconut.
Cool in refrigerator and cut in serving-size pieces.
ROCKY ROAD SQUARES
12 whole graham crackers
2 cup mini marshmallows
1 (16 oz.) pkg. semi-sweet chocolate chips
1/2 cup salted peanuts
1/2 cup butter
1/2 cup brown sugar, packed
1 tsp. vanilla
Arrange crackers in single layer in a 15 1/2x10 1/2-inch jelly roll pan.
Sprinkle with marshmallows, chocolate chips, then peanuts.
In saucepan combine butter and sugar; cook over low heat until sugar is dissolved; add vanilla. Drizzle over cracker combination.
Bake 10 to 12 minutes at 350 degrees. Cut into bars. Store in refrigerator up to 2 days.
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