Thursday, June 11, 2009

Rocky Road Bark

A friend called this week needing a favor for a medical school event. I had made her marshmallows last year, and this year I made Rocky Road Bark. They are decadent. And easy.

1 pound bittersweet chocolate, chopped

2 cups mini marshmallows

1 1/2 cups pecan pieces (about 8 ounces), lightly toasted

*Line a jelly roll pan with parchment. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.

* Stir in 1 1/2 cups of the marshmallows and 1 cup pecans. Scrape the mixture onto the pan and spread out with a spatula to 1/2 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 a day, or in the refrigerator for up to two weeks.
To push it over the top, a topped them with white chocolate.
Calling Dr. Nanovic- I hope your students enjoy their treat!

1 comment:

  1. oh my ... those look Ah-MAZE-ing!!! And I just started South Beach Diet... wah!!!!