CHOCOLATE ROCKY ROAD BARK WITH PEANUTS
Source of Recipe
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Line a jelly roll pan or other pan with foil. Melt 1 1/2 pounds bittersweet chocolate, chopped, in bowl set over saucepan of simmering water, stir in chocolate until smooth. Remove bowl from over water, and let cool
slightly. Stir 6 ounces mini marshmallows, 1 cup dry roasted unsalted peanuts, coarsely chopped, and 1/4 pound mini chocolate covered graham crackers, cut into
pieces, into the melted chocolate. Spead the mixture into the prepared pan. Place the pan
in the refrigerator for 1 hour. Invert the bark onto a cutting surface. Peel off the foil, Cut the bark into 36 pieces.*
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