Rocky road ... with a twist! And it's great as a gift to teachers and loved ones too!
2 x 290g bags Dark Choc Melts
100g packet mini mallows
½ cup rice bubbles
¼ cup salted roasted peanuts, coarsely chopped
¼ cup dried cranberries, coarsely chopped
Draw a 28cm x 35cm rectangle onto a sheet of baking paper. Place paper, trace-side down, onto a greased, large oven tray.
Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl.
Pour chocolate into the centre of rectangle on tray. Spread to edges. Sprinkle with mini mallows, rice bubbles, peanuts and cranberries. Gently press into chocolate. Refrigerate for 30 minutes, or until set.
Break into large shards to serve.
TIP! For a change, replace peanuts with roasted almonds, and cranberries with chopped red licorice. Divide bark among cellophane bags, tie with ribbon, to give as gift or simply enjoy as an after-dinner treat.