Dear Rocky Road, twice I have mixed you in a cookie and twice you have stuck it to me with your weepy-n-seepy melted marshmallow pools. Now, Dear Rocky Road, I got you—and, I got you good. Your marshmallows and salted almonds are now perfectly suspended in dark chocolate for a 3 ingredient, sweet and salty, recipe that took only 20 minutes to make from start to finish.
Rocky Road Bark
Remember this Rocky Road Cookie flop. I tried again and froze the marshmallows as suggested to no avail. The marshmallows inside, melted into the cookie dough and the ones on top created a weepy pool once more. Ready to give up on rocky road, I decided—no. Seldom do I ever give up on anything and I’m certainly not going to let a few marshmallows beat me.
With that in mind, I decided to flip my rocky road into: chocolate bark. And holy-mama! I’m so glad I did. These are so good. Nothing special—just tasty and addicting. So much so, that I took the photos and passed them to Matt and his brother to dig into-and then, I had to tell them. . . .”WAIT! Stop eating. I need to re-shoot.” Do you know how well that went over?
Not well. They left me with four pieces-the four you see here.
The upside is I now have a new bribery recipe that does not involve peanut butter or salted caramel. In fact these were so popular, Matt suggested I make this to give away for the holidays.
And you know what? I totally am. This Rocky Road Bark recipe is an easy to make-10 minutes to prep, 10 minutes to chill and then split with a fork. Throw it in some cellophane bags; tie a ribbon on it and-Done!
A few notes:
- Make sure to use salted almonds and not just regular roasted almonds. The salt adds a deeper flavor and gives this bark the perfect sweet and salty combo.
- Your palate your preference: If you’re not a fan of dark chocolate, milk chocolate will work just as well.
Rocky Road Bark
Preparation: Line a 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.
Ingredients:
- 10oz. Ghirardelli dark chocolate chips
- 1 ½ cups salted almonds, chopped or whole
- 1 ½ cups mini marshmallows
Instructions:
- Place chocolate in a saucepan over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add almonds and mini marshmallows and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. (Leave top bare or to finish like the pictures, finely chop ¼ cup of almonds and sprinkle on top). Chill for about 10 minutes until chocolate becomes solid.
- Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
I am a huge fan of the sweet and salty combo. This looks delicious, and I love how simple it is!
My husband is not going to like you. I gain 5 pounds every time I come here and I will probably gain another 5 from these.
I’m loving this easy recipe and you are right about it being a holiday baking gift.
Holy-mama Naomi, This is great! Sweet and salty is my favorite
thanks
Brilliant! Absolutely brilliant!
I am so making this.
Yes! I once bought something like this a few years back at a shop and had yet to find it again. Sometimes, if something isn’t right in front of my face, I forget about it, haha. I’m so happy that you posted this 😀
that looks fantastic! I want to reach out and grab some, it’s so rich and dark…yum!
any recipe that looks this good and only takes 20 minutes is a keeper!
I bet these would disappear if left out anywhere – party, work etc. Sounds great
I can’t wait to try this. I love how fancy they look, considering how easy they seem to make.
Hey Naomi,
I’ve followed your blog for a while and I love waiting to see what you’ll come up with next. I also live for the browned butter chocolate chip cookies, which my mom and I have made several variations of (including the best oatmeal cookies ever!)
With regards to the rocky road cookies, what about using marshmallow fluff and putting a dollop in a thumb print in the cookie? I have a smores bar recipe that uses it and marshmallow fluff doesn’t liquify in the oven, however it will get a lovely golden colour.
Christine
Um, I’m speechless I’m so in awe of this! LOVE
These are perfect to give away for the holidays, so easy, yet so classy looking.
A non-baker like me can totally make this!
This looks really easy – almost too easy because I think I need to make it right now and then I’d eat the whole thing. Yum!
I just discovered your blog from a co-worker. OMG. I want to make just about everything on here.
Your pictures are amazing. And that bark is just drool-worthy.
~a teen chef
softandstiffpeaks.blogspot.com
What if you tried like.. those freeze dried marshmallows (like the kind in lucky charms? can you even buy those kind of marshmallows??).. or if you make the base cookie, cook it half way, then pop a few marshmallows on top and brown them/goo-ify them in the oven? or you could make thick cookies, while they’re still warm put an indent in them and put a marshmallow in the dent? or that marshmallow fluff stuff.. I dunno, I love marshmallows now that I’ve had kids.. I hated them prior to my pregnancy..
Oh my! You are forever my hero. <3
Yum! I love rocky road everything! Bark is the best for gifting especially during the holidays!!
Just made these and they are UH-MAY-ZING-UH!!! 😀
I’m so glad you didn’t give up on those marshmallows. These look absolutely divine!
Made these, loved them!
Me he inspirado en tu receta para hacer unos bocados de chocolate con pistachos y con lacasitos. Muchas gracias por compartir. Si te apetece verlo puedes pasarte por el blog. Muchas gracias.
Perfect holiday gift. Can this be left out at room temperature after it’s been broken into pieces and packaged? Thanks for all the great recipes