Rocky Road Chocolate Bark
I love the notion of gifting homemade treats for the holidays. this rocky road chocolate bark couldn’t be easier to make. it’s the perfect recipe to make with little ones as it looks beautiful with imperfections. cut into squares or shards and add to cellophane bags or large jars with ribbons for gifting.
the inspiration:
when I was personal cheffing, I made simple chocolate barks often. they are easy to make and the flavor possibilities are endless. I loved the rocky road route for the holidays- full of festive marshmallows, crushed gf pretzels, two types of chocolate and some crushed pistachios and chewy dates for texture and visual interest.
the ingredients:
here is the ingredient line up:
- milk chocolate: milk chocolate is a nostalgic rocky road component and creates the base of our chocolate bark.
- marshmallows: another necessary component- you can buy mini marshmallows or slice your own into bite-sized pieces.
- gf pretzels: adds a crunch factor and a bite of salt.
- dark chocolate bar: this will melt to drizzle atop of all of our delicious toppings.
- pistachios: also adds crunch and some visual interest.
- Dates: a chewy and caramel-flavored topping.
- flaky salt: always finish sweet things with some salt to bring out the flavors.
Rocky Road Chocolate Bark
Ingredients
- 20 oz semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup GF pretzels roughly chopped
- 1/2 cup raw pistachios
- 4 oz dark chocolate bar cut into shards
- 3 large pitted dates sliced thinly in rounds
- Decorative dye-free Christmas sprinkles optional
Instructions
- Begin by lining an 18x13 inch sheet pan with parchment paper and place remaining prepped ingredients in an assembly line.
- In a microwave safe bowl or atop a double boiler, melt semisweet chocolate until melted completely. If using a microwave, warm in 30 second intervals, stirring each time until completely melted.
- Quickly pour melted chocolate atop parchment paper, smoothing uniformly to the edges and swirling in a decorative pattern.
- Making sure to work quickly while chocolate is still melted, evenly disperse toppings atop beginning with pretzels, then marshmallows, followed by chocolate shards, dates, pistachios then sprinkles.
- Gently push larger toppings down into chocolate.
- Freeze sheet pan at least 1 hour to harden.
- Cut bark into small squares and store chilled in an airtight container or mason jars.
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