Monday, December 22, 2008

Chocolate Rocky Road Bark

Chocolate Rocky Road Bark
(from Family Circle 2005)

1-1/2 pounds bittersweet chocolate, chopped
6 ounces mini marshmallows
1 cup dry-roasted unsalted peanuts, coarsely chopped
1/4 pound mini chocolate-covered graham crackers (about 13 cookies), cut into bite-size pieces

1. Line a 15 x 11 x 1-inch jelly-roll pan with nonstick aluminum foil, or line pan with regular foil and lightly coat with nonstick cooking spray.
2. Gently melt chocolate in large bowl, set over saucepan of gently simmering water; stir chocolate until smooth. Remove bowl from over water and let cool slightly, about 3 minutes.
3. Stir the marshmallows, peanuts, graham crackers into the melted chocolate. Spread the mixture evenly into the prepared jelly-roll pan.
4. Place the pan in the refrigerator for 1 to 2 hours or until the bark is completely cooled.
5. Invert the bark onto a large cutting surface. Peel off the aluminum foil. Cut the bark into thirty-six 2-inch pieces.
6. Store the bark in an airtight container at cool room temperature for up to 2 weeks.

p.s. Bridget says it's also good if you add 1 cup of pretzels.

1 comment:

Kelli said...

I made these treats for Christmas and most of it went to the neighbors. My husband asked me last night when I was going to make him some more "crack" bars! They were yummy, thanks for sharing!
I've got one for you to try. Lay out pretzels on a lined baking sheet, put a rollo (can use carmel kisses) on top and bake (325 degrees)until the chocolate gets soft, but the carmel stays in. you have to watch them. Press either a pecan half or another pretzel on top, cool, enjoy! They're my favorite!