Rocky Road Bark Recipes

PEANUT ROCKY ROAD BARK

Steps:

• Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
• Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
• Using a spoon, drizzle the white chocolate onto the bark in straight lines.
• Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

ROCKY ROAD BARS

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

ROCKY ROAD CHOCOLATE BARK

Steps:

• Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
• Remove from microwave & stir until chocolate is completely melted.
• Add last 3 ingredients, mixing well.
• Spread onto wax paper-covered baking sheet.
• Refrigerate 1 hour or until firm.
• Break into about 10 pieces.
• Store in tightly covered container at room temperature.

ROCKY ROAD BARK

Steps:

• Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
• Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
• Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
• Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
• If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
• As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
• Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
• Break into large pieces to serve. Store in an airtight container in a cool, dark place.

ROCKY ROAD BARS

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
• In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
• Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.

ROCKY ROAD BARK

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Line 8 inch square baking pan with heavy duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch of foil overhangs top of pan on all sides. In single layer, line bottom of pan with graham crackers, breaking them if necessary to fit tightly.
• Combine butter, brown sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with small spatula so that mixture covers crackers completely. Bake until caramel is bubbling, about 10 minutes.
• Remove pan from oven, sprinkle with chocolate chips, and return to oven to soften chocolate, 1 to 2 minutes. Remove from oven, and using spatula, smooth chocolate into even layer.
• Sprinkle marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate. Cool on wire rack 30 minutes, then freeze until chocolate hardens, 30 minutes.
• Grabbing overhang, lift foil from pan onto cutting board and use sharp chef's knife to cut bark into 2 inch squares.
• Will keep in an airtight container in refrigerator up to 1 week.

ROCKY ROAD CHOCOLATE BARK

Steps:

• Combine ingredients.
• Spread onto parchment- or waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm, then break into small pieces.