I’ve been wanting to make chocolate bark since watching the Barefoot Contessa show me how one night on TV while I was falling asleep. I turned to Fabien and said, “That’s what I’m making next.” That was over a year ago! Eeeks.
The reason it took so long is because marshmallows are not a staple in my kitchen. However, they should be. Between Marshmallow Nutella Cream, S’mores No-Bake Bars, Flutternutter (Peanut Butter Marshmallow) Cookies, Rainbow Rice Krispie Treats, Oatmeal Cream Whoopie Pies, S’mores Cookie Bars , and Flutternutter Bars, it seems to be about time. Welp, with the July holidays almost behind us, it turns out I had a few extra mini marshmallows, begging to be used. And then I remembered Ina Garten in my ear and decided to finally make her rocky road chocolate bark.
Talk about the most adaptable recipe on the planet. Chocolate bark is the best palate for the “everything but your kitchen sink” concept. She stuck with a rocky road theme for hers, using salted peanuts, mini-marshmallows and both bittersweet and semisweet chocolate, staying true to the rocky road ingredients.
When I opened my container of peanuts to replicate her recipe, they had gone rancid! No matter though because I truly prefer walnuts in my chocolate. Helloooo, “Divinity” & “Vanilla Nut Cream” truffles at Sees Candies. If you haven’t tried those two, covered in milk chocolate, well it’s time. And so, chopped walnuts went in and I’m so glad I made that decision.
This bark is absolutely delicious. It’s composed of high quality chocolate and has great texture from the pillowy marshmallow to the chocolate that snaps with each bite.
You can decorate it with any chocolate chips you want. If you like sweeter, go with milk or white. Or even some toffee bits, peanut butter chips, and m&m’s.
If you prefer bitter, go all out on the dark chocolate and maybe decorate with some chocolate covered coffee beans.
Whatever you do, I think you’ll be pleased. Not to mention, it’s perfect to wrap up as a gift. Ina recommends serving it around Christmas time with coffee. I agree. Or anytime.
*A final important note: don’t refrigerate. Let it set on the counter for a few hours. And store at room temperature. Otherwise, it’ll get that white/grey, harmless but not attractive, “fat-bloom” layer. It’s when the chocolate fats make their way to the surface of the chocolate and crystalize on the outside. So while fine to eat, not pretty to present*