Rocky Road Bark...And Equally Scrumptious Variations

My "go-to" recipe for a simple,

yet dazzling,

sweet treat.

Rocky Road Bark

Makes 24 pieces

Ingredients

8 oz semi-sweet chocolate chips

8 oz bittersweet chocolate, finely chopped

1 c toasted almonds, coursely chopped

1 1/2 c mini-marshmallows

Directions

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

{note}

Make sure the bottom of the bowl doesn't sit in the water.

Line a sheet pan with parchment paper or foil.

Pour 1/2 of the almonds and marshmallows on the pan,

scattering evenly.

Pour half the melted chocolate onto the pan.

Add all but 1/4 of the remaining marshmallows and almonds

to the bowl,

and fold into the chocolate.

Pour the remaining chocolate into the pan,

spreading evenly with a rubber spatula.

{hint}

Work quickly to avoid melting the marshamallows from too much mixing into the chocolate,

and to avoid the chocolate from setting before your done.

Sprinkle with the remaining almonds and marshmallows,

pressing gently into the chocolate.

Set aside for 2 hours until firm,

or place in the refrigerator for 30 minutes.

Remove the parchment paper or foil from beneath the candy (it should peel away easily),

and cut into desired pieces.

{note}

I'm sure it's possible to create perfect cuts,

but I opt for haphazard pieces that are rustic in presentation!

Serve at room temperature

and enjoy!

{p.s.}

This is an extremely versatile recipe!

Substitute endless varieties of

dried fruits, nut, and candy.

Here are some additional ideas...

White Chocolate with

Pistachios

Dark Chocolate with

Dried Cherries & Toasted Walnuts

Milk Chocolate

with Toasted Hazelnuts & Dried Cranberries

Butterscotch with

Crushed Salted Pretzels & Roasted Pecans

White Chocolate with

Crushed Peppermint Candies