Rocky Road Bark
Rocky Road Bark
Photography by Matthew Kimura
This recipe makes 65 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 5454 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 2 mg2mg sodium |
| % RDI: | - |
| iron | 22 iron |
A decorative milk chocolate drizzle adds a contrasting finish to make this a double hit of chocolate that's packed with nuts and marshmallows.
Ingredients
- 1 lb semisweet chocolate , chopped1 lb semisweet chocolate or bittersweet chocolate, chopped
- 1 cup chopped toasted pecans 1 cup chopped toasted pecans
- 1 cup miniature marshmallows 1 cup miniature marshmallows
- 2 oz milk chocolate , chopped2 oz milk chocolate, chopped
Preparation
In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. Remove from heat. Stir in 3/4cup (175 mL) each of the pecans and marshmallows.
Pour onto foil-lined baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Sprinkle with remaining pecans and marshmallows; press into surface.
Set aside.
In bowl over saucepan of hot (not boiling) water, melt milk chocolate, stirring occasionally. With tines of fork, drizzle over dark chocolate. Refrigerate for 1 hour or until hardened. Break into pieces. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
- Keywords : Simmer; Christmas; Chocolate; Pecan; Double Boiler;
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