Rocky Road Bark

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.



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