Rocky Road Chocolate Bark

Dump all of the chocolate chips into the top of a double boiler or in a bowl set above a pot of boiling water. You want to make sure the water isn’t touching the bottom of the bowl and that it’s not boiling too hard. I keep the heat on medium once boiling point is achieved. Stir and heat until melted.

Add about 2/3 of the crushed almonds and 1/2 of the marshmallows to the melted chocolate and stir to combine.

Spread chocolate mixture in an even layer onto a medium sized cookie sheet lined with parchment paper. Scatter the remaining crushed almonds and marshmallows evenly on top and press gently on any big bits (nuts or marshmallows) to help them set into the chocolate. Sprinkle a little fleur de sel (or sea salt) over the chocolate.

Cool until hardened. (I usually leave the tray on the counter for about 15-20 minutes, then put it in the freezer for another 15 minutes or so.) Break into pieces and serve!

Recipe adapted from Alton Brown.