Ingredients
- 2 cups white chocolate chips (or white melting wafers)
- 1 cup pastel-colored candy (such as M&M’s or similar)
- ½ cup mini marshmallows
Instructions
1. Prepare your pan
Line a baking sheet with parchment paper or wax paper. This prevents sticking and makes cleanup easy.
2. Melt the chocolate
Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat.
3. Spread the chocolate
Pour the melted chocolate onto the lined baking sheet. Use a spatula to spread it evenly to about ¼-inch thickness.
4. Add toppings
While the chocolate is still warm, sprinkle the pastel candy and mini marshmallows evenly over the top. Gently press them in so they stick.
5. Let it set
Allow the bark to cool at room temperature for about 1–2 hours, or place it in the refrigerator for 30 minutes until fully hardened.
6. Break into pieces
Once set, break the bark into irregular pieces by hand or cut with a knife.
Tips & Variations
- Swap marshmallows for sprinkles, crushed cookies, or dried fruit.
- Add a drop of food coloring and swirl lightly for a marbled effect.
- Use dark or milk chocolate instead of white for a different flavor profile.
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.