CHOCOLATE MARSHMALLOW BARK
Yield: 12 squares
8 ounces bittersweet chocolate chopped
2 teaspoons unsalted butter
2 cups mini marshmallows
1/3 cup thinly sliced almonds with skin
2 tablespoons cocoa nibs
1 teaspoon coarse sea salt
Line an 8x8 square baking pan with aluminum foil.
In a double boiler on a gentle simmer melt butter and chocolate on low heat and mix thoroughly. Remove from heat and let stand for 1 minute to cool slightly. Add marshmallows, almonds, and nibs. Spread evenly in pan and sprinkle with salt. Refrigerate until chocolate sets (at least one hour). Cut into 12 squares and serve
