Deserved dessert!

This past weekend I flexed my baking muscles again. It felt good...I'm a little sore but nothing a few more recipes won't cure. I found this recipe in my never-fail favorite mag and took it for a spin on Monday. The results? Nothing but crunchy, chocolatey goodness with a heavy dose of marshmallow fluff.

Here's how to make it on your own!

  • 1 cup of marshmallow fluff
  • 10 graham crackers {I chose the cinnamon flavor for extra umph!}
  • 1.5 cups of raw almonds {roughly chopped and toasted}
  • 1 bag of semi or milk chocolate chips
  • 1 can of condensed milk
The dubs:
Line a 9 x 13 inch baking pan with graham crackers. You can break a few to make them fit. Heat the oven to 375 and bake graham crackers in pan for 8 minutes or until you smell a pleasant scent coming from your oven! Meanwhile, roughly chop almonds and toast in a pan for about 5 minutes on low. Once the graham crackers are out of the oven, sprinkle toasted almonds across the entire pan over the layer of graham crackers. Next, simmer a pot of 4 cups of water and place an oven safe bowl on top of the pot. Combine chocolate chips and condensed milk until they form a smooth, creamy texture. Finally, take spoonfuls of marshmallow fluff and strategically drop all over crackers and almonds forming a third layer. Quickly take melted chocolate chip mixture and smooth as a fourth layer with a flat knife or frosting knife. Spread quickly as the marshmallow and chocolate settle fast!

This recipe takes 25 minutes to prep and 1 hour to settle in the fridge.

Eat and enjoy! Happy Fall!