This is a recipe I’ve made numerous times. Excellent!! I highly recommend it! Another great one from Charity Ferreira.
Rocky Road Bark
Yields: 1 ½ pounds of bark
1 pound bittersweet chocolate, chopped
2 cups miniature marshmallows
1 ½ cups pecan pieces (about 8 ounces), lightly toasted
Step 1: Line a jelly-roll pan with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.
Step 2: Stir in 1 ½ cups of the marshmallows and 1 cup of the pecans. Scrape the mixture onto the pan and spread out with a spatula to ½ thick. Sprinkle the remaining marshmallows and pecans over the top, gently pressing them into the chocolate to adhere.
Step 3: Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.