Rocky Road Chocolate Bark

By Addie

I naturally assumed that walnuts were the norm for Rocky Road. Then all of a sudden, I started seeing the ice cream at the store and almost all of it had almonds in it. Which was right?! My foodie head hurt. One quick trip to Wikipedia and it was all sorted out… apparently William Dreyer (one-half of the original partnership behind what is now Edy’s ice cream) used his wife’s sewing scissors to cut up walnuts and marshmallows and added them to his chocolate ice cream. Later, the walnuts would be replaced by almonds.

So, there you have it! Walnuts or almonds, it’s up to you! Or maybe you prefer peanuts? Throw those in! The only rule I have, which I feel very strongly about when making any kind of bark, is to use the absolute best chocolate you can find/afford. With such a pronounced amount of chocolate, you want the good stuff !

MY NOTES: Just drop the candy onto parchment in clusters (like peanut clusters!)

Ingredients

• 16 ounces good-quality milk or semisweet chocolate, finely chopped
• 1 cup miniature marshmallows
• 1 cup coarsely chopped walnuts

Preparation

Step 1

1. Line a baking sheet with parchment paper and set aside.

2. Melt the chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the marshmallows and walnuts and stir to combine.

3. Spread the chocolate mixture onto the prepared pan in an even layer, covering about a 7×7-inch space. It doesn’t have to be perfect, but that’s a good guideline.

4. Refrigerate for at least 30 minutes, or until set.

5. Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.

Note: I recommend Ghiradelli or Lindt chocolate.