Xavier Cooks: Easter Marshmallow Bark
I cannot believe it– but Easter is THIS weekend!
Last year on ‘the four,’ I tried these Peeps Rice Krispy Treats. They were tasty– but really tricky! This year, I wanted something that would be just a little easier to make. This bark is EASY and oh so YUMMY!! I love that you can make it completely your own. I made some with white chocolate and dark chocolate. I also did some with marshmallow and some without. Customize it to your liking!
Happy Easter– and enjoy! -X 🙂
Xavier’s Easter Marshmallow Bark
- 12 oz white chocolate chips
- 3 cups mini rainbow marshmallows
- Easter sprinkles or other fun sprinkles for décor on top
Measure out 3 cups of marshmallows. Line an 8×11 glass dish or a half-sized cookie sheet with parchment paper.
Pour chocolate chips into a glass or ceramic bowl and microwave for 1 minute 30 seconds. Let sit 2 minutes. Gently stir and add another 15-20 seconds if chocolate isn’t fully melted.
Add marshmallows and stir to coat.
Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you’d like to decorate the bark with.
Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don’t want those marshmallows to melt!
Remove from the freezer and let sit on the counter to return to room temperature. Break into pieces.