Rocky Road Bites

• 10 ounces fine-quality bittersweet chocolate (chopped)
• 2 tablespoons unsalted butter
• 1 12 cups mini marshmallows, divided
• 1 14 cups walnuts, toasted & coarsely chopped, divided (substitute dried cranberries (or more)
• 6 graham cracker squares, broken into 1/2-inch pieces (3 full rectangles)

1. Toast walnuts on a baking sheet at 350 degrees for 6 minutes.
2. Chop roughly and set aside.
3. Line an 8" square baking pan with foil, pressing the foil into the corners and leaving a 2" overhang on two opposite sides.
4. Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
5. When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
6. Let cool at room temperature for 5 minutes.
7. Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
8. Spread the mixture into the prepared pan.
9. Sprinkle with remaining 1/2 cup of marshmallows and 1/4 cup of walnuts, pressing down lightly to adhere.
10. Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
11. Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
12. Peel the foil from the sides.
13. Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
14. Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.

bittersweet chocolate, unsalted butter, marshmallows, walnuts, graham cracker squares

Taken from www.food.com/recipe/rocky-road-bites-411942 (may not work)