1½ sticks butter, room temperature
2/3 c. sugar
1 egg
1 tsp. vanilla
3 c. crushed chocolate graham crackers
½ c. all purpose flour
½ tsp. sea salt
1 c. chocolate (chips or pieces)
1 c. roasted almonds, crushed
3½ c. mini marshmallows
A dollop of ice cream as a nod to the original Rocky Road format


Preheat oven to 350°. Grease or spray 9×9-inch baking pan. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed chocolate graham crackers, flour and sea salt. Stir the graham cracker mixture into the mixture containing the butter, sugar, egg and vanilla. It should become one, big crumbly clump. In a small bowl, mix half of the chocolate graham cracker mix, the chocolate, the crushed almonds and the mini marshmallows. Set aside for a moment. Press about ½ cup or more, if needed, of the chocolate graham cracker mix over the bottom of the greased baking pan. Crumble the chocolate, marshmallow, almond, graham cracker mix on top. Push it by hand into the pan to set it. Consider sprinkling a little sea salt on top. Bake for 25-30 minutes or until brown.