Rocky Road Tassies Food

ROCKY ROAD BARS

Steps:

• Heat the oven to 350°F; coat a 13-by-9-inch baking dish with butter; set aside.
• Combine 3/4 cup of the chocolate chips and all the butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
• Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth.
• Add chocolate mixture and stir to combine; add flour and baking powder and stir until just incorporated.
• Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
• Transfer batter to the prepared dish and spread evenly.
• Bake until a toothpick inserted in the center comes out mostly clean, about 25 to 30 minutes; remove from the oven.
• Move the rack to the top of the oven.
• Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter.
• Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more.
• Remove from the oven and cool completely on a wire rack before cutting.

CHEF JOHN'S ROCKY ROAD

Steps:

• Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
• While mixture melts, line an 8x8-inch baking pan with plastic wrap.
• Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
• Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
• Sift cocoa over the top and cut into 16 squares.