A graham cracker crust topped with a rich layer of chocolate fudge and plenty of almonds, marshmallows and mini chocolate chips. This is a fast and easy summer dessert the kids will love!
We broke out the fire pit a few nights ago, and the kids burned all their school papers. It felt a little cliche, yet they had a good time. I’m not sure why we never thought to do that before, but I guess running out of wood makes you get creative. With 4 kids, the mountain of papers burned long after our scraggly logs petered out.
I had made the rocky road fudge pie before we decided to have a fire that night. The kids gleefully announced that they would be having two desserts that night, since what is a fire without marshmallows? I did draw the line at s’mores, but more than their fair share of marshmallows quickly disappeared.
Oddly enough, this could surely be turned into a s’mores fudge pie with the omission of almonds. No fire needed 🙂 With my love of almonds, I just had to have them in there. Also, the lovely crunch of of the nuts make a great contrast to all the sweetness. The thick layer of chocolate fudge is very rich, so I recommend slicing this pretty thin.
I thought about browning up the top a bit under the broiler, but that would have defeated the purpose of the no-bake recipe! However, if you would like a more melty, browned marshmallow top you can thrown it under the broiler for a minute before refrigerating. It may take a little extra time to chill.
I hope you are enjoying all the lazy summer nights as much as we are!
No Bake Rocky Road Fudge Pie
- 2 Cups Graham Cracker Crumbs
- 1/2 Cup Butter, Melted
- 12 Ounces Chocolate Chips
- 1 Can Sweetened Condensed Milk
- 1 Cup Mini Marshmallows
- 1/2 Cup Chopped Almonds
- 1/2 Cup Mini Chocolate Chips
Line a springform pan with parchment paper.
Mix together the graham cracker crumbs and butter. Press into the bottom of the springform pan.
In a microwave safe bowl, melt together the chocolate chips and sweetened condensed milk. Microwave for 30 second intervals, stopping to stir in between, until the mixture is smooth. Pour over the graham crackers and spread out to cover the entire crust. I use an offset spatula for easy spreading.
Top with the marshmallows, almonds and mini chips. Press down firmly to adhere the toppings to the fudge.
Chill 1 hour or until the fudge is firm enough to slice. Serve cold.
The marshmallows, almonds and chocolate chips can be mixed directly into the fudge instead of a topping.
Leave out the almonds for a s'mores fudge pie.