Rocky Road Bark
A decorative milk chocolate drizzle adds a contrasting finish to make this a double hit of chocolate that's packed with nuts and marshmallows.
Servings: 1-1/2 lb (750 g) or 65 pieces
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 2% |
-
1 lb (500 g) semisweet or bitter sweet chocolate, chopped
1 cup (250 mL) each chopped toasted pecans and miniature marshmallows
2 oz (60 g) 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.)
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