If baking up a storm in the kitchen isn’t your thing than I have the dessert for you. This Rocky Road Sea Salt Bark is quick and super easy. You can use any toppings or chocolate you like, but I think this is a great combo. It’s a great dish to serve at parties and it’s also gluten-free!
Hersey’s Special Dark Chocolate Chips (12oz)
Approx. 1 cup of mini-marshmallows
Approx. 1/2 cup of sliced almonds
Spray a small baking sheet with cooking spray and line with parchment paper. This will help keep the parchment paper in place. Next, spray the top of the parchment paper which will allow you to easily remove your bark.
Fill a medium sized pot a quarter of the way up with water over low heat. Place a heavy metal or glass bowl on top. The bowl should not touch the water. Add the chocolate chips to the bowl, stirring occasionally. Remember the bowl will become very hot, so use an oven mit. The chips will melt quickly (about 5-10 minutes). It’s important that the water does not touch the melting chocolate or it will seize. Be careful that the steam escaping from beneath the bowl does not come into contact with the chocolate (or you).
Once all of the chips are melted removed the bowl from the heat. Use a rubber spatula to transfer the chocolate to your lined baking sheet. Next, use a flat edge spatula to evenly spread the chocolate. Then, add the marshmallows, almonds and sea salt. Place the baking sheet in the refrigerator for at least an hour allowing the chocolate to harden. When ready to serve, use a butter knife to break the bark into jagged pieces. Since you used cooking spray and parchment paper, you can use a good knife to cut even shapes too.
xo Miss Alyss