Peppermint Rocky Road Chocolate Bark
Makes: Makes 2½ pounds of chocolate bark
  • 1½ pounds finely chopped bittersweet chocolate, such as 70% Valrhona Guanaja
  • ½ teaspoon peppermint flavor, such as Boyajian Peppermint Flavor, or peppermint oil (not extract)
  • 1, 10 ounce package mini marshmallows, such as Dandies, or about 3 cups of mini marshmallows of your choice
  • 1 cup toasted pecan halves
  • 1 cup crushed peppermint candy, from candy canes or individual mints
  1. Line the inside of a 9 x 13 inch pan with foil with overhanging ends, smoothing foil as much as possible along bottom and sides of pan.
  2. Melt the chocolate in the top of a double boiler or in the microwave until almost completely melted. Remove from heat and stir gently to melt remaining chocolate with residual heat. Stir in peppermint flavor. Fold in marshmallows and nuts until combined, then scrape into prepared fan into an even layer. Sprinkle peppermint candy on top. Chill briefly in refrigerator until firm and set.
  3. Lift foil by overhanging edges and bring entire block of bark to a cutting board. Peel foil down and away so that you have the bark naked on your cutting board. Pick up and use hands to break into large slabs. Refrigerate in airtight containers for up to 1 week. Bring to room temperature before serving.
Recipe by Bakepedia at