I found this recipe on Pinterest for Easter Marshmallow Bark. It’s easy and oh so good. I’m not a big fan of using the microwave when melting chocolate, probably because it’s very sensitive, so here in my recipe you will find that I use the old fashion way of melting chocolate. Still easy, but far less sensitive.
- 1 @ 12 oz bag of Nestle’s White Chocolate Chips
- 3 cups miniature rainbow marshmallows
- 1 TB shortening
- colored cake sprinkles
Line a rimmed baking sheet or baking pan with parchment paper.
You’ll need a medium size sauce pan and a large Pyrex bowl that sits well atop of that pan along with a rubber spatula and a rimmed glass baking dish lined with parchment paper.
Fill the pan with about 2-inches of cold water, or enough to simmer, but not touching the Pyrex bowl when placed atop of it. Heat the water in the sauce pan over medium heat until the water starts to steam. Place the bowl on top. Place the shortening and chocolate in the bowl and start stirring. Melting the chocolate and shortening will take about 5 minutes or so. (Slow is safe) Stir constantly and remove the bowl when the chocolate chips are almost completely all melted. Place the bowl on top of a towel to absorb any water residue that has gathered on the outside. (If water gets into your chocolate it will be ruined.) Quickly stir in the marshmallows. Spread the chocolate marshmallow mixture evenly over your parchment lined dish. Sprinkle with the cake sprinkles and freeze for about 20 minutes. Remove from the freezer, bring to room temperature, then cut into pieces or use an egg-shaped cookie cutter to cut out egg pieces. (I grease my cookie cutter with shortening to enable the chocolate to release easier.)