We demonstrated and sampled chocolate bark out of the Port Plums Demo Kitchen recently and it was a hit! Now you can try it for yourself. Start with this rocky road chocolate bark recipe (our version of one found on Food52.com) - it's easy to make, and so good, we can't stop eating it. Once you've tried it, play with flavors and textures, and create your own signature variation. And bring us some!
Our starter recipe:
one 11 ½ oz bag milk chocolate chips
½ cup walnuts, chopped
1 cup mini marshmallows (about 60)
2 sheets matzo, broken
¼ tsp flaky sea salt, or to taste (we like Salt Traders' Nordur Icelandic sea salt)
Melt the chocolate by your preferred method (microwave at 30-second intervals, or melt over boiling water in a double boiler). Add the walnuts, marshmallows, and matzo. Spread evenly onto a parchment-lined cookie sheet. Sprinkle salt over all. Refrigerate until set, then break into pieces to serve the chocolate bark.
And here are two quick variations:
1) toast the walnuts! We use Blood Orange Fused Olive Oil (about 1 Tb) in a skillet over medium heat, stirring until golden and fragrant.
– OR –
2) omit the matzo and walnuts, and use about ¾ cup of your favorite granola, big pieces chopped. We especially like Maple Nut Kitchen's “Sweet & Salty” granola in chocolate bark.
And now, a challenge for you! What's in YOUR chocolate bark? Chocolate, marshmallows, salt, and. . .
- crushed Oreos
- nuts toasted in Cayenne Chili Olive Oil
- crushed pretzels
- crushed potato chips
- crushed shortbread cookies
- Rice Krispies or Frosted Flakes or Cap'n Crunch or. . .
- dark chocolate instead of milk chocolate
- white chocolate instead of milk chocolate
- a different salt; try a flavored Salt Traders variation (Aleppo Chile Salt? Vanilla?)
Really, any combination of sweet, hot, and/or salty plus crunchy plus gooey marshmallows = deliciousness. Who knew chocolate bark could be SO GOOD?