Ingredients
- 1 lb white chocolate
- 1/2 C chopped peppermints
- 1/2 C mini marshmallows
Instructions
- Line a baking sheet with foil, shiny-side up; smooth out the creases.
- Make sure all your tools are dry.
- Chop the white chocolate into 1/2-inch pieces with a large knife.
- Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
- Microwave 30 seconds, then stir with a rubber spatula.
- Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
- Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
- Don't worry if there are a few small unmelted pieces.
- Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures.
- Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.)
- Break into pieces and store in an airtight container at room temperature for 1–2 weeks.
Ingredients
Cooking Method