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.

Products Matching These Ingredients

Whey Protein - Chocolate

Whey Protein - Chocolate

Bodylab

 Protein Bar, Almond and Chocolate

Protein Bar, Almond and Chocolate

live conscious

 Mint Chocolate Chip Beachbar

Mint Chocolate Chip Beachbar

Beachbody, Grappa, Tequila

Bakers Best, White Bread

Wise Woodworks

C NOVA 4

White Chocolate

Madelaine Chocolate Novelties Inc

E NOVA 3

White granulated sugar

E

Baking chips, real semi-sweet chocolate

E NOVA 4

Chocolate chips, semi-sweet

E NOVA 4
Baker's Sugar

Baker's Sugar

C&H

E NOVA 2

Baker's harvest, snapz! crackers, classic pizza

D NOVA 4

Baker's harvest, baked whole wheat crackers

C NOVA 3

More Recipes to Try

Low Country Crab Cakes With Dill Sauce

7 ingredients

Newport Lamb Stew

15 ingredients

Big Daddy Jay'S Collard Greens

9 ingredients

Honey-Glazed Duck With Fig And Pistachio Red Quinoa

12 ingredients

Marbled Pumpkin-Maple Cheesecake Bars

14 ingredients

Ali Greek Tortellini Salad

11 ingredients

Butter Chews

8 ingredients

Caviar Pie

7 ingredients

Tostilocos

7 ingredients

Antipasto Bread

8 ingredients

Simple Rice Pudding

5 ingredients

Mango Chutney With Fennel And Grapefruit

11 ingredients