Easy, Affordable Treat for Teacher Appreciation Week May 2-6, 2011
Next week, May 2-6, is teacher appreciation week. Both my kids have some great teachers and we want to make sure we say our thank you’s! I will be participating in some PTA sponsored events, but it is very important to me that my kids make an effort to say thank you and take part in creating something for their teachers. That could be a simple handwritten thank you note, tissue paper flowers like we are featuring in the May issue of the magazine or this yummy Rocky Road Bark. My 9-year old daughter made this mostly on her own. It was fast, inexpensive and delicious!
Rocky Road Bark Recipe
This recipe is adapted from Brittles, Barks & Bonbons by Charity Ferreira. This is one of my daughter’s favorite cookbooks because of the simple recipes and of course, they are all SWEET!
1 lb. good quality chocolate chips (we love Ghirardelli and we like a combination of semi-sweet and dark, but you could use any blend you like.) The author recommends 1 lb bittersweet chocolate, chopped.
2 cups miniature marshmallows
1 1/2 cups pecan pieces (about 8 ounces) lightly toasted
Step 2. Stir in 1 1/2 cups of the marshmallows and 1 cup pecans. Mix well.
Step 3. Pour into a jelly roll pan (we used a 9 x 12 baking pan) lined with wax paper. Spread to about 1/2 inch thickness with a spatula. Evenly spread the remaining marshmallows and pecans over the top and gently press down (this was Maggie’s favorite part.)
Step 4. Chill for 2 hours in the refrigerator. Break or cut into chunks. For a gift, place in clear plastic gift bags tied with ribbon and a tag with the recipe on it.
Or just eat and enjoy. This would make a great dessert to take to a dinner party or backyard bbq, too!