Happy Spring time! And happy Easter! I love this time of year, and not just because it's getting warmer (okay that does have a lot to do with it), but also because I get to spend time with my family (outside) and we make a lot of good food. That's right, food and sunshine, the two things that make me the happiest. What else do I love? Chocolate! Who doesn't? Okay some people, and I'll never understand them. I love chocolate. I just try not to go crazy. Chocolate is chocolate, no matter how much I try to convince myself that the dark stuff is "healthy" and therefore should be consumed in large quantities...
So enjoy a few splurges this weekend (like this one, it's totally worth it, I promise!) and when you're ready to burn a few calories I'll have all the workouts you need.
I added a little color to my marshmallows and even made some cute little chickens and bunnies with mini cookie cutters that I bought from World Market.
After I cut out these marshmallows I melted a little dark chocolate and used a toothpick to give them eyes. Then I chopped up the scraps to use in my bars.
Dark Chocolate Rocky Road Bars
Prep: 30 min for the marshmallows plus 4-6 hours to set
Prep: 15 min for the bars plus 2-3 hours to refridgerate
Servings 30 squares
For the Marshmallows (prepare ahead of time, they take 4-6 hours to set):
- 1 cup filtered water
- 2 1/2 tbsp powdered gelatin
- 1 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- Food coloring
- Arrowroot or tapioca starch
*Recipe from the Urban Poser which can be found here: Rustic Homemade Marshmallows
For the base layer:
- 2 cups dark chocolate chips (70%)
- 1/2 cup almond butter
- 1 cup chopped walnuts
- 2 cups chopped marshmallows (from the recipe above)
For the top layer:
- 1 cup dark chocolate chips (70%)
- 1/4 cup almond butter
- 1/4 cup full fat coconut milk
- Prepare the marshmallows first. I used this recipe from the Urban Poser: Rustic Homemade Marshmallows and I divided them into fourths to add food coloring (pink, yellow, purple and green) before spreading them out to set. You have to work fast though because the marshmallows harden quickly!
- I used my cookie cutters to make some bunny and chicken shaped marshmallows, then I chopped the rest up into small squares to use for my bars.
- Line an 8" x 8" dish with parchment paper
- Fill the bottom pot of a double broiler with water and bring to boil. Place the top pot on top and add the 2 cups of dark chocolate and 1/2 cup of almond butter. Stir until melted and combined.
- In a large bowl add the chopped walnuts and marshmallows. Pour the melted chocolate into the bowl and mix to combine.
- Transfer the mixture to your lined dish and spread evenly.
- Again in your double broiler, add the 1 cup of dark chocolate chips, 1/4 cup almond butter and 1/4 cup coconut milk. Stir until melted and combined.
- Pour the mixture on top of the base layer and smooth the surface.
- Refrigerate for 2-3 hours or until hard enough to cut into squares
PIN IT HERE!