I was cleaning up my studio today and found a recipe book I’ve forgotten I had. It’s called ‘Brittles, Barks & Bonbons‘ by Charity Ferreira. I decided to try out the Rocky Road Bark recipe as I had all the ingredients at home and looked really easy to make. Here is the recipe according to the book:
1 pound bittersweet chocolate, chopped
2 cups miniature marshmallows
1 1/5 cups pecan pieces (about 8 ounces), lightly toasted
1. Line a jelly-roll pan with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.
2. Stir in 1 1/5 cups of the marshmallow and 1 cup of the 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.
3. 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.
I made a few additions to the recipe. After spreading the mixture on the pan, I sprinkled a bit of sea salt on top and shredded coconut. Enjoy!