Welcome to Day Four of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!
Recently, I was in one of my favorite stores and saw the prices for that chocolate bark that they have in the fancy tin. Well – after what I learned with my Hawaiian Crunch White Chocolate Bark, I decided that I’d make my own chocolate bark to give this year (and a little bit extra for under the tree, of course). One of my favorite childhood ice cream flavors as a child was Rocky Road and after picking up some marshmallows at my local WholePaychex, I decided there was no time like the present.
Seriously – you could make some fabulous candy treats with only pantry ingredients. This Rocky Road Chocolate Bark has dark chocolate surrounding gooey marshmallows, toasty almonds and pecans and drizzled with a touch of white chocolate. I finished it with my favorite vanilla salt but you can use a bit of flaky sea salt for that divine sweet and salty bite.
So – need a last minute gift idea – make this Rocky Road Chocolate Bark. Your friends and family will adore it!
On to the recipe:
Gather your ingredients
Is there anything better than melted chocolate?
What about with a bit of marshmallow action – is that better?
Oh – let’s not forget the nuts – now THAT is better
Let’s just add a bit of flair to this with some drizzled white chocolate.
Now this is a gift to give AND receive.
Aly M. Cleary
This Rocky Road Chocolate Bark is so easy to make and 10x better than anything you can buy in a store. This is a fabulous gift to give and to receive.
20 minPrep Time
5 minCook Time
25 minTotal Time
- 12 ounces of dark chocolate
- 1 1/4 cups of mini-marshmallows
- 3/4 cups of pecans, chopped and toasted
- 3/4 cups of slivered almonds, chopped and toasted
- 2 ounces of white chocolate, melted
- 1/8 - 1/4 teaspoon of flaky sea salt to garnish (optional) (I used Vanilla Salt)
- In a glass bowl set over a pan of simmering water, melt the dark chocolate.
- Line a baking sheet with a silpat or parchment paper.
- When the chocolate is melted, remove from the heat and stir for a few minutes so everything is melted and glossy.
- Fold in the marshmallows, pecans and almonds so that everything is coated.
- Spread onto the parchment paper or silpat so that it's an even layer of chocolate, marshmallow and nuts.
- Using a fork, draw a zig zag pattern over the chocolate with the white chocolate.
- Garnish with a bit of flaky sea salt and place in the refrigerator for at least 2 hours.
- Break into shards, package into tins and sneak a nibble or two.
- See - easy peasy!