Peppermint-Marshmallow Bark

4 ingredients
5 steps

Ingredients

  • 2 pkg. (170 g each) Baker's White Chocolate, melted
  • 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted
  • 1/2 cup Jet-Puffed Miniature Marshmallows
  • 1/4 cup crushed hard peppermint candies

Directions

  1. 1
    Spread white chocolate into thin layer on parchment-covered baking sheet.
  2. 2
    Refrigerate 10 min.
  3. 3
    Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
  4. 4
    Refrigerate 4 hours or until firm.
  5. 5
    Break into pieces or cut into shapes with cookie cutters.

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