Rocky Road Bark

1 1/2 lbs chopped bittersweet chocolate
6 oz miniature marshmallows
1 cup unsalted peanuts, coarsely chopped
1/4 lb (half package) mini chocolate-covered graham crackers, cut into bite-sized pieces

Line jelly roll pan with foil and spray with non-stick spray. Melt chocolate and stir until smooth. Let cool slightly, about 3 minutes. Stir in marshmallows, peanuts, and graham cracker pieces. Spread evenly in pan. Cool in fridge 1-2 hours. Invert. Remove foil. Cut into 2 inch pieces. Store in airtight container at room temperature up to 2 weeks.