Hooray! Winter is finally here! When the snow falls and the temperature outside drops, I love to retreat to my kitchen to warm my home with the heavenly aromas of fresh baked sweet treats. Lately, I have been dreaming of toasted marshmallows around an open fire. Which, lead me to memories of s’mores as a child and then, rocky road candy. Random, I know, but I haven’t been able to get it off of my mind. Chocloate, peanuts, marshmallows, graham crackers…. Yes, please! So check out this delightful brownie creation. These treats are so simple and delicious! I think brownies are the perfect everyday indulgence. You don’t need a special occasion to enjoy a rich fudgy rocky road brownie. So go ahead, enjoy!

  • 1 box Lillabee Fudgy Brownie Mix 
  • 1 1/2 cups gluten free graham crackers (crushed very fine into crumbs)
  • 6 Tbsp. butter or margarine
  • 1 Tbsp. sugar
  • 1/4 c. mini chocolate chips or chopped dark chocolate
  • 1/4 c. chopped peanuts (optional)
  • 1/3 c. mini marshmallows

For graham cracker crust: 

Preheat oven to 375. Line 9×9 baing pan with aluminum foil leaving extra hanging over on two sides. Grease foil. Chop graham crackers into fine crumbs using your food processor, or place in a plastic baggie and crush with a rolling pin. Combine graham crumbs with 1 Tbsp. sugar and 6 Tbsp soft butter/margarine until well combined. Transfer into your 9×9 foil lined square baking pan and press a thin layer into the bottom of pan with your fingertips. Bake graham cracker crust for about 8 min., or until the edges begin to brown.

Remove from oven and let cool as you make fudgy brownie batter as directed on the back of the Lillabee box. Reduce oven temp to 350.

 

Transfer fudgy brownie batter into the graham cracker crust. Gently spread batter around using a spatula. 

Here’s a Lilla-tip: Use a greased rubber spatula to spread the thick and rich brownie batter evenly in the pan. You can use a little melted butter/ margarine or non-stick spray oil of your choice. It works like a charm every time. 

Bake brownies for approximately 20 minutes, until toothpick inserted one inch from edge comes out mostly clean with some fudge. Brownies are always more fudgy when a little underdone.

Remove from oven and top with chopped peanuts, mini marshamallows and mini chocolate chips. Bake for 3 min, or until marshmallows puff and brown slightly. In these photos I did not chop the peanuts… They seemed too chunky. Next time I will definitely chop them into very small pieces and sprinkle all over the top.

Let cool for 10-15 minutes, lift from pan by using the longer sides of foil as handles. Let cool completely. Cut into squares and share with someone you love.

Happy Baking!