Ingredients
- 1 bag white chocolate chips {12 oz}
- 3 cups mini rainbow marshmallows
- 1 about 1 TBSP shortening {optional, but it really makes the melting process easier!}
- Easter sprinkles or other fun sprinkles for decor on top!
Preparation
Step 1
Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
Put white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Give it a small stir, then return to the microwave in 30 second increments, until chocolate melts completely when you stir it.
After chocolate is melted, add marshmallows and stir to coat. You'll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don't want.
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. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting