Rocky Road Bark

Don't be afraid to experiment with this anything-goes recipe.

By The Editors

Fearless Baker by Emily Luchetti and Lisa Weiss

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Like many other no-oven-required treats in Emily Luchetti and Lisa Weiss' The Fearless Baker (Little, Brown and Company), Rocky Road Bark yields great results with relatively little effort. Don't be afraid to play around with the non-chocolate ingredients, either – a variety of nuts, dried fruits, and candies can be substituted for the hazelnuts and marshmallows. Let your grandchildren's imaginations be your guide.

What You'll Need:
Saucepan and metal bowl, or double boiler if you have one
Rubber spatula
Baking or cookie sheet
Parchment paper
Offset spatula if you have one

Ingredients:
2/3 cup hazelnuts (or any nut you prefer)
12 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
2/3 cup mini marshmallows

Directions:
1. If you're using hazelnuts, put them in a colander and rub them with a clean kitchen towel to remove some of the skins. (If you don't have a colander, just rub them in the towel.) Don't worry about getting all the skins — you just want to remove the loose pieces. Chop the nuts into 1/4-inch pieces and set aside.

2. Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir and scrape the side of the bowl occasionally with the rubber spatula until the chocolate is smooth and evenly melted. Remove the pan from the heat and stir in half the marshmallows and hazelnuts. Let cool to room temperature.

3. Line the baking sheet with parchment paper. Using a spatula (an offset spatula works well if you have one), spread the chocolate and hazelnuts on the parchment in a slab that is about 3/8-inch thick. Press the remaining marshmallows and hazelnuts into the chocolate.

4. Let the chocolate sit at room temperature until hard, 2 to 3 hours. Break into pieces and keep in a covered container in the fridge for up to 2 weeks or at (cool) room temperature for 1 week.

Makes about 24 pieces

Excerpted from The Fearless Baker © 2011, by Emily Luchetti and Lisa Weiss. Reprinted with permission of Little, Brown and Company.

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