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Easter Marshmallow Bark

Ingredients

  • 1 12 oz bag of white chocolate chips/ melting chocolates
  • 4 cups mini rainbow marshmallows
  • sprinkles

Instructions

  • line a half size cookie sheet with parchment paper.
  • I like to measure out my ingredients (except for the sprinkles) ahead of time.
  • In a large microwave bowl, melt the chocolate in 30 second increments until it’s completely
  • smooth. Stir between every 30 second round.
  • Working fairly quickly, pour the marshmallows into the white chocolate. Using a spatula, mix
  • thoroughly and pour the mixture out onto the parchment paper.
  • Spread the marshmallows into a single layer, but keeping close contact so that the chocolate can
  • act like a ‘glue’ to keep them all together. Once in a single layer, sprinkle all the sprinkles onto
  • the surface of the marshmallow mixture. You could even use the spatula to lightly press on the
  • marshmallows to be sure that the sprinkles stick.
  • Place in the fridge or freezer until the chocolate has hardened.
  • Remove the pan and let the bark come to room temp before cutting.
  • If you have egg/easter shaped cookie cutters, go ahead and begin cutting the shapes. If you
  • don’t have the cookie cutters, you can also use a knife and carefully cut out the shapes.
  • ENJOY!