Sunday, December 14, 2008

Rocky Road Bark

ROCKY ROAD BARK Thanks Nitza!

MAKES 1 ½ POUNDS
1 pound bittersweet chocolate, chopped
2 cups miniature marshmallows
1 ½ cups pecan pieces (about 8 ounces), lightly toasted

Line a jellyroll pan with wax paper. (Note: This is just a baking sheet with sides about an inch deep.) Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat. 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 inch thick. Sprinkle the remaining marshmallows and pecans over the top, gently pressing them into the chocolate to adhere. 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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