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Rocky Road Chocolate Bark

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Ingredients

Adjust Servings:
1.5 (9 ounce) packages semisweet baking chocolate
1/3 cup dry roasted peanuts, chopped
1/3 cup honey graham crackers, coarsely broken
1/3 cup miniature marshmallow, jet-puffed

Nutritional information

237.6
Calories
138 g
Calories From Fat
15.4 g
Total Fat
7.3 g
Saturated Fat
0 mg
Cholesterol
71.6 mg
Sodium
28.2 g
Carbs
2.9 g
Dietary Fiber
22.5 g
Sugars
3.5 g
Protein
48g
Serving Size

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Rocky Road Chocolate Bark

Features:
    Cuisine:

    Sent this to the DS's music recreation group were they enjoyed it. used 13 1/2 ounces of chocolate melts but after adding a 1/3 cup of other ingredients I some more making it up to about 1/4 cup of each and as we don't get graham crackers used some plain chocolate biscuits I had left over and just roughly chopped them and used multi coloured mini marshmallows (don't know if they were jet puffed never seen that on marshmallow packs). Overall very easy to make, thank you Sydney Mike, made for Aussie/Kiwi Swap #34 November 2009.

    • 100 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Rocky Road Chocolate Bark, Here’s a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, ‘A Passion for Chocolate, ‘ featuring Baker’s chocolate ‘, Sent this to the DS’s music recreation group were they enjoyed it used 13 1/2 ounces of chocolate melts but after adding a 1/3 cup of other ingredients I some more making it up to about 1/4 cup of each and as we don’t get graham crackers used some plain chocolate biscuits I had left over and just roughly chopped them and used multi coloured mini marshmallows (don’t know if they were jet puffed never seen that on marshmallow packs) Overall very easy to make, thank you Sydney Mike, made for Aussie/Kiwi Swap #34 November 2009


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    Steps

    1
    Done

    Microwave the Chocolate in a Medium Microwaveable Bowl, on High For 2 Minutes or Until Chocolate Is Almost Melted, Stirring After 1 Minute.

    2
    Done

    Remove from Microwave & Stir Until Chocolate Is Completely Melted.

    3
    Done

    Add Last 3 Ingredients, Mixing Well.

    4
    Done

    Spread Onto Wax Paper-Covered Baking Sheet.

    5
    Done

    Refrigerate 1 Hour or Until Firm.

    6
    Done

    Break Into About 10 Pieces.

    7
    Done

    Store in Tightly Covered Container at Room Temperature.

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