On the Fourth Day of Sugar my true love gave to me . . . Rocky Road Bark.
I’m going to be totally honest, I did not have high expectations for this bark.
I saw this in my new cookie magazine and thought it looked pretty good, but it wasn’t one of those times where I see the picture and immediately run to the store to buy whatever ingredients I need so I can make it that day.
The main reason I decided to try it was because I wanted to share some quick and simple holiday treat recipes—you know, for those days when you realize you need a treat for a neighbor or to take to a party, etc.
Well I am here to tell you I was DEAD wrong! Completely and 100% wrong!
This stuff is crazy, crazy good! I haven’t been able to stop eating it. I took some to my friend to see what she thought. When she called me the first words out of her mouth were “WHAT IS THAT STUFF?! I AM HIDING THIS FROM EVERYONE!”
Really people, you need to make this. It takes 15 minutes to make and will leave you completely and utterly dumbfounded at how good it is.
Talk about a yummy neighbor treat . . . oh my this one is a definite winner!!
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Rocky Road Bark – 12 Days of Christmas, Day 4
Ingredients
- 5–6 whole graham crackers
- 6 Tbsp. butter
- 1/4 cup brown sugar
- 1/2 tsp. salt
- 1 cup milk chocolate chips
- 3/4 cup mini marshmallows
- 1/2 cup chopped salted peanuts
- 3/4 cup white chocolate chips ((optional))
Instructions
- Line an 8×8 inch pan with foil, leaving an overhang of foil over the edges. Preheat oven to 375 degrees.
- Line bottom of pan with graham crackers in a single layer, breaking them into smaller pieces of necessary to fit tightly.
- Combine butter, sugar, and salt in small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape caramel onto graham crackers and smooth with small rubber spatula so the mixture covers graham crackers completely. Bake until caramel is bubbling, about 10 minutes
- Remove pan from oven, sprinkle evenly with chocolate chips, and return to oven for 1 to 2 minutes. remove pan from oven and using a rubber spatula, smooth chocolate into even layer.
- Sprinkle marshmallows, peanuts and white chocolate chips over the chocolate. Press down lightly with hands.
- Allow to cool in pan on wire rack for 30 minutes. Freeze until chocolate hardens about 15-25 minutes.
- Using foil overhand, life bark out of pan. Cut bark into squares with sharp knife.
Notes
The original recipe called for chopped pecans or walnuts. I wanted to use peanuts because I love the whole sweet/salty combination. The white chocolate chips were something I added too, so if you’re not a fan, go ahead and leave them off.
Recipe Source: America’s Test Kitchen Christmas Cookies Magazine
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