Marshmallow, chocolate and peanuts — you’re speaking my language! Rocky road is a fave flavor of mine for ice cream, brownies and of course, bark! What’s so special about this bark? The marshmallows are roasted, toasted. Yes ma’am. If I am going to eat marshmallows, I am going to go all out!
I mean calorie-laden, sugar-laced food should be eaten in moderation with lots of planning and perfect touches. Don’t just throw some chocolate and marshmallows together. No, no, no! Plan on how to get the best out of your tiny bites of indulgences. So trust me, Rooooooaaaaast or Tooooooaaaast your marshmallows!
My kids groaned as I made this candy bark. “Mom, are you taking a picture of this?” “Do we really have to wait until it’s cool?” So, I kept them happy with letting them lick all the spoons. I was also super-non-healthy and let them scrape out all the leftover, melted chocolate chips in the saucepan — cause that’s what nice moms do! When I pulled out the bag of marshmallows more pleading began. “Oh, Mom! Puh-leez let us have some marshmallows!” So they munched up the left-overs before I tossed the bark in the oven.
I love that my kiddos will have memories of their mom making candy, brownies, cookies, pies and other sweet surprises throughout their childhood. We don’t indulge often, and with eight people in the house no one can really pig out on the sugary stuff, so I don’t feel guilty. In fact, I am glad I can pass on some chocolaty memories to my kiddos.
You’ll notice in this recipe I use chocolate chips. Why? Because that is normally what I have in my fridge. I make it work for tons of recipes. Yes, I am aware that if you use candy bark, your rocky road bark will hold together better in typical circumstances. But, it’s not a problem here. I just freeze the bark, and we eat it straight from the freezer. If you want to serve this to friends or family and it will be sitting on the table for an extended period of time, please use candy bark. But, if you’re like me, and you mainly make barks for your kiddos, just use that bag of chocolate chips sitting in your fridge and keep your bark stored in the freezer. It will have a nice crunch. If you let it sit out for a while, it will get a little gooey — which I happen to enjoy — especially the marshmallow part. So, to each her own!
Ready for some easy-peasy, super-yummy, rocky road bark? Coming up!
Roasted Rocky Road Bark
16 oz. semi-sweet chocolate chips or chocolate bark
1/2 cup cooking oil
1 cup mini marshmallows
8 large marshmallows or an extra half cup mini marshmallows
1 cup chopped peanuts
Place chocolate chips and oil in small saucepan over medium heat. Heat while whisking continuously. If mixture becomes too thick, add more oil. Continue heating and stirring until all chips are melted; remove from heat. Now, stir in 1 cup mini marshmallows and peanuts. Next, line 8×8 baking pan with parchment paper and pour chocolate mixture into pan. Then, sprinkle mini marshmallows on top OR cut large marshmallows in half and layer on top of chocolate mixture. Next, broil mixture in oven for just a few minutes — just long enough to toast the top layer of marshmallows. Once the top layer is roasted, let cool for a few minutes and place in freezer. Freeze until firm. Cut or break into small squares for serving. Yields approximately one pound of Rocky Road Bark. Enjoy!