Easter Marshmallow Bark

Ingredients

• 1 12 oz bag of white chocolate chips/ melting chocolates
• 4 cups mini rainbow marshmallows
• sprinkles

Instructions

1. line a half size cookie sheet with parchment paper.
2. I like to measure out my ingredients (except for the sprinkles) ahead of time.
3. In a large microwave bowl, melt the chocolate in 30 second increments until it’s completely
4. smooth. Stir between every 30 second round.
5. Working fairly quickly, pour the marshmallows into the white chocolate. Using a spatula, mix
6. thoroughly and pour the mixture out onto the parchment paper.
7. Spread the marshmallows into a single layer, but keeping close contact so that the chocolate can
8. act like a ‘glue’ to keep them all together. Once in a single layer, sprinkle all the sprinkles onto
9. the surface of the marshmallow mixture. You could even use the spatula to lightly press on the
10. marshmallows to be sure that the sprinkles stick.
11. Place in the fridge or freezer until the chocolate has hardened.
12. Remove the pan and let the bark come to room temp before cutting.
13. If you have egg/easter shaped cookie cutters, go ahead and begin cutting the shapes. If you
14. don’t have the cookie cutters, you can also use a knife and carefully cut out the shapes.
15. ENJOY!