1 ¼cupspacked mini marshmallows, divided ¾ cup and ½ cup
3graham cracker 'sheets', broken into 1-inch pieces
½cuptoasted almonds , coarsely chopped
½cupsemi-sweet dark chocolate chips
1tablespoonlight corn syrup
Line a loaf pan 8 ½ inches by 4 ½ inches with parchment paper.
Break graham crackers into 1-inch pieces and place in a medium bowl with 3/4 cup marshmallows and 1/2 cup almonds.
In a medium pot over medium low heat, melt butter and add remainder of the 1/2 cup marshmallows. Stir constantly until melted and well combined. Add 1/2 cup chocolate and 1 tablespoon corn syrup then continue stirring until melted, about half a minute.
Quickly add chocolate mixture to bowl of graham cracker pieces, marshmallow and almonds and gently fold until all are combined well.
Press evenly into parchment lined dish and allow to set in the refrigerator for 2 hours. Remove parchment and cut rocky road into 8 even squares. Dive in or store in refrigerator for several days…if they last!