Rocky Road Bark

Author: Janet Hudson Status: published license cc-by tags: Almonds, Vegan, Candy, Ricemellow, Caramel, Bark, DarkChocolate, 0   Share on Facebook Share on Twitter

Recipe to follow

1 cup dark chocolate chips
4 tbsp vegan caramel (previous recipe)
1/4 cup ricemellow
1/4 cup almonds, ground coarsely

Using a dehydrator, drop ricemellow on foil lined shelf- dehydrate at 90 degrees over several hours until it begins to harden a bit. Time may vary according to your unit.
Melt dark chocolate and caramel together and pour all but 3 tbsp (reserved chocolate with no caramel) out onto foil lined cookie sheet - sprinkle with almonds and ricemellows. Allow to harden. Place the rest in a squeeze bottle and "criss-cross" over the chocolate- again allow to harden. Break into pieces and enjoy.

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