Easter Marshmallow Bark Recipes
EASTER MARSHMALLOW BARK
Steps:
- Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
- Pour chocolate chips into a glass or ceramic bowl and microwave for 1 minute 30 seconds. Let sit 2 minutes. Gently stir and add another 15-20 seconds if chocolate isn't fully melted.
- Add marshmallows and stir to coat.
- 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.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 27 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 36 mg, Fiber 1 g, Sugar 24 g
EASTER MARSHMALLOW BARK RECIPE - (4.5/5)
Provided by kctchr
Number Of Ingredients 4
Steps:
- 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
EASTER CANDY BARK RECIPE BY TASTY
Here's what you need: chocolate candy, cadbury mini eggs, marshmallow peep, whopper robin egg, graham cracker, fine sea salt
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper.
- Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
- Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
- Sprinkle with sea salt.
- Freeze until firm to the touch, at least 20 minutes.
- Break the bark into pieces and serve.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 71 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 65 grams
MARSHMALLOW EASTER BARK RECIPE - (4.5/5)
Provided by mjohnmeyer
Number Of Ingredients 4
Steps:
- Line a small cookie sheet with parchment paper. Place white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Stir, then return to the microwave for 30 seconds. Stir again. If not fully melted, return for 30 more seconds, then remove and stir until melted. Add the marshmallows to the bowl and stir to coat (quickly so the marshmallows do not begin to melt). Transfer the chocolatey marshmallows to the prepared pan. Using a rubber spatula, extend the marshmallows to the edge of the pan. Press down slightly to make it all flat and even. Shake on any sprinkles you'd like to decorate with. Place the pan in the freezer for about 20 minutes, or until chocolate is set. Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces or, if using a cookie cutter, spray the edges with cooking spray (to avoid sticking, and cut.
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