Rocky Road No-Bake Bars

Ingredients:

Bars

• 1 can (400 g) of condensed milk with sugar
• 220 g of cream cheese
• 3 tablespoons salted butter
• 1 cup toasted chopped pecans
• 1 cup toasted chopped walnuts
• 8 full graham crackers (1 package), broken into pieces
• 280 gr. mini marshmallow
• 3 tbsp. semi-sweet chocolate granules

Quick Marshmallow Frosting

• 2 cups powdered sugar
• 220 g softened unsalted butter
• 1 jar (450 g) of creamy marshmallows

Preparation:

1. Line a 9x13-inch baking pan with parchment paper, allowing the edges to extend up the sides. Spray with cooking spray.
2. Bars:
   
   In a medium saucepan, combine the condensed milk, cream cheese, and butter over low heat. Cook, stirring occasionally to prevent burning on the bottom, until melted and smooth, a few minutes. Place the pecans, walnuts, graham crackers, and marshmallows in a bowl; set aside.
3. Once the cream cheese mixture has melted, whisk until smooth, then remove from heat. Add the chocolate chips and stir until all the chocolate has melted and the mixture is smooth. Pour the chocolate mixture into the bowl with the nut mixture and stir. Pour everything into the prepared pan and refrigerate for 1–1.5 hours.
4. Quick Marshmallow Frosting:
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and butter and beat until creamy, about a couple of minutes. Stir in the marshmallow fluff. Remove the set dessert from the pan. Cut into squares and spread with marshmallow glaze or dip in it. Store the dessert in the refrigerator.