Peppermint-Mini Marshmallow Bark

Directions

1. 1
   Line a baking sheet with foil, shiny-side up; smooth out the creases.
2. 2
   Make sure all your tools are dry.
3. 3
   Chop the white chocolate into 1/2-inch pieces with a large knife.
4. 4
   Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
5. 5
   Microwave 30 seconds, then stir with a rubber spatula.
6. 6
   Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
7. 7
   Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
8. 8
   Don't worry if there are a few small unmelted pieces.
9. 9
   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.
10. 10
    Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures.
11. 11
    Let the bark harden completely at room temperature, about 1 hour.
12. 12
    (If the room is warm, you may need to freeze the bark for a few minutes.)
13. 13
    Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
14. 14
    Photograph by Levi Brown