Rocky Road Bars.

I thought I wasn't going to bake today, but I got bored and made three kinds of cookies.

These were probably my favorite of the three. I love the buttery, toasted graham cracker crust and the overall flavor/texture. Best of all, these bars are very easy to make. They might not be extremely sophisticated, but they're simple, satisfying, and different from standard bar fare.

I ran out of daylight, so i'll post the other cookies tomorrow.

Rocky Road Bars
adapted from Alice Medrich's Cookies and Brownies

6 tbsp unsalted butter, melted
1 1/2 cups fine graham cracker crumbs (from 11 double graham crackers)
1/4 cup sugar
1 cup walnut pieces
2 cups miniature or quartered regular marshmallows
1 cup milk chocolate or semisweet chocolate chips
8 inch square baking pan, lined with foil

Preheat the oven to 350. Position the oven rack in the lower third of the oven.

Using a fork, mix the butter with the graham cracker cumbs and sugar until all of the crumbs are evenly moistened. Turn the mixture into the pan and spread it evenly, pressing very firmly all over the bottom to form a crust. Scatter the nut pieces evenly over the crust.

Bake for 10 minutes, or until the crust begins to turn golden brown. Remove from the oven and scatter marshmallows and chocolate chips evenly over the walnuts. Return the pan to the oven for 10-12 minutes, until the marshmallows are soft, barely golden, and merged with one another. Set on a rack to cool completely. Run a knife along the unlined sides of the pan. Lift the ends of the foil liner and transfer the bars to a cutting board. Cut into bars. May be stored, airtight, for 4-5 days.