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Rocky Road Bark

September 13, 2011 By Naomi Robinson | Bakers Royale 24 Comments

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

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:

  1. 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.
  2. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

Filed Under: Bars and Cookie Bars, Fast and Easy, Holiday, Sweet

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Comments

  1. Maggie @ A Bitchin' Kitchen says

    September 14, 2011 at 6:13 am

    I am a huge fan of the sweet and salty combo. This looks delicious, and I love how simple it is!

  2. Carol says

    September 14, 2011 at 6:21 am

    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.

  3. Ravit says

    September 14, 2011 at 9:39 am

    Holy-mama Naomi, This is great! Sweet and salty is my favorite 🙂 thanks

  4. briarrose says

    September 14, 2011 at 12:44 pm

    Brilliant! Absolutely brilliant!

    I am so making this.

  5. Merius says

    September 14, 2011 at 4:06 pm

    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 😀

  6. Diane {Created by Diane} says

    September 14, 2011 at 4:19 pm

    that looks fantastic! I want to reach out and grab some, it’s so rich and dark…yum!

  7. mis-cakes says

    September 14, 2011 at 6:00 pm

    any recipe that looks this good and only takes 20 minutes is a keeper!

  8. Rachel @ Baked by Rachel says

    September 14, 2011 at 6:13 pm

    I bet these would disappear if left out anywhere – party, work etc. Sounds great 🙂

  9. Jennifer says

    September 14, 2011 at 6:28 pm

    I can’t wait to try this. I love how fancy they look, considering how easy they seem to make.

  10. Christine says

    September 14, 2011 at 7:50 pm

    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

  11. Sylvie @ Gourmande in the Kitchen says

    September 14, 2011 at 8:18 pm

    Um, I’m speechless I’m so in awe of this! LOVE

  12. Carla says

    September 14, 2011 at 10:46 pm

    These are perfect to give away for the holidays, so easy, yet so classy looking.

  13. Jessica says

    September 15, 2011 at 2:38 am

    A non-baker like me can totally make this!

  14. Kristen says

    September 15, 2011 at 9:17 am

    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!

  15. Laura says

    September 16, 2011 at 8:57 pm

    I just discovered your blog from a co-worker. OMG. I want to make just about everything on here.

  16. Amanda says

    September 17, 2011 at 1:04 am

    Your pictures are amazing. And that bark is just drool-worthy.

    ~a teen chef
    softandstiffpeaks.blogspot.com

  17. Deanna says

    September 18, 2011 at 4:48 pm

    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..

  18. Chelse Ivonne says

    September 21, 2011 at 5:44 pm

    Oh my! You are forever my hero. <3

  19. Quyen - Kitchen Runway says

    September 22, 2011 at 7:07 am

    Yum! I love rocky road everything! Bark is the best for gifting especially during the holidays!!

  20. Jerrica says

    September 27, 2011 at 9:32 pm

    Just made these and they are UH-MAY-ZING-UH!!! 😀

  21. thecoffeesnob says

    October 4, 2011 at 6:00 pm

    I’m so glad you didn’t give up on those marshmallows. These look absolutely divine!

  22. Benthe says

    January 3, 2012 at 3:15 pm

    Made these, loved them!

  23. Sugarlove55 says

    December 5, 2013 at 12:45 pm

    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.

  24. Karen says

    November 17, 2014 at 4:07 am

    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

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About Naomi Robinson

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.

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