ROCKY ROAD BARK

Ingredients

• 4 cups dark chocolate-flavoured dipping wafers
• 2 cups chopped walnuts
• 2 cups miniature marshmallows

Directions

1. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth. Remove from heat and cool for 5 minutes. Gently stir in walnuts and marshmallows.
2. Pour mixture into a large rimmed non-stick foil-lined baking sheet and spread evenly. Refrigerate until firm, about 1 hour. Break bark into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.