Ingredients:
1 lb (500 g) bittersweet chocolate, melted
1 cup (250 mL) quartered amaretti cookies
1 tsp (5 mL) vanilla
Rocky Road Bark
1 lb (500 g) semisweet or bitter sweet chocolate, chopped
1 cup (250 mL) each chopped toasted pecans and miniature marshmallows
2 oz (60 g) milk chocolate, chopped
Preparation:
Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with foil; grease foil. Set aside.
In large bowl, stir together chocolate, cookies and vanilla. Spread to about 1/4-inch (5 mm) thickness over two-thirds of the prepared pan. Refrigerate until firm, about 30 minutes.
Break bark into chunks. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Rocky Road Bark
In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. Remove from heat. Stir in 3/4cup (175 mL) each of the pecans and marshmallows.
Pour onto foil-lined baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Sprinkle with remaining pecans and marshmallows; press into surface.
Set aside.
In bowl over saucepan of hot (not boiling) water, melt milk chocolate, stirring occasionally. With tines of fork, drizzle over dark chocolate. Refrigerate for 1 hour or until hardened. Break into pieces. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Servings: 1lb (500 g)
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
176
2 g
11 g
6 g
18 g
2 g
0 mg
9 mg
-
2%
9%
-
-
-
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
176
2 g
11 g
6 g
18 g
2 g
0 mg
9 mg
-
2%
9%
-
-
-
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
176
2 g
11 g
6 g
18 g
2 g
0 mg
9 mg
-
2%
9%
-
-
-
