I’m getting so close to 300! There are some weeks that I have to go digging for something to blog about and then there are other times when I have a list of things waiting to share! I made this Easter Bark for a class activity on Saturday and it was a hit (well, at least with the white chocolate lovers, of whom I am chief). You really cannot get any easier than two ingredients. I think it took maybe 3 minutes to put it together! Stick with quality ingredients and you’ll have better Easter candy than you could ever get in a store!
Thank you, Butter with a Side of Bread!
- 12 oz. white chocolate
- you can use vanilla baking chips or melties, but real white chocolate is SOOOO much better! I bought three bars of Ghiradelli baking chocolate at a discount food store for $1 each!
- 3 cups mini rainbow/pastel marshmallows
- Optional- Easter sprinkles/colored sprinkles
- Line a cookie sheet with parchment paper (you'll only need about 8x11")
- Measure out marshmallows into a bowl.
- In a separate bowl, microwave chocolate in 30 second intervals until melted.
- BE CAREFUL! White chocolate is super sensitive and will seize up just for fun. Stick with short bursts of heat and lots of stirring. I only had to put mine in for two turns of 30 seconds each. If you keep stirring, you'll get a nice creamy melt. (And use good ingredients)
- Pour the melted chocolate over the marshmallows and gently stir them together.
- Quickly remove them from the bowl and lay them out flat on the cookie sheet.
- Pop into the freezer for 20 minutes or so to help it set and keep the marshmallows from melting.
- Remove from freezer and return to room temperature (or just slightly cooler than room temp.) for cutting. It's best to use a metal cutter. If it starts to stick, just spray the cutter with non-stick cooking spray.
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