My friend loves the new arrival section too, and the other day I found her eating some chocolate bark that she just bought. How did I miss that? She shared a piece of this with me and said, “I bet you could come up with a good combination to make your own bark.” Don’t get me wrong. We loved the one she got from Trader Joe’s, but ideas started to swirl in my head. I always make peppermint bark during the holidays to have around the house, or to give as gifts, so of course, I was up for the challenge.
The possibilities of this recipe are endless because basically anything tastes good when covered in chocolate. I came up with so many ideas that I decided that I will have a series of bark recipes for you. I heard many great comments about Pearl’s series of Jupiter Cones, so I hope you enjoy a series of Chocolate Bark.
Every holiday season, I have a select list of people who get our annual cookie boxes. This year I’m thinking that I may change it up a little and have gift boxes of different kinds of bark. These make great party favors, too, if you pack them in cute containers, or those cute holiday cellophane bags that are already on the craft store shelves.
3 T butter
1- 10 oz. bag regular size marshmallows
6 cups puffed rice cereal
2 - 12 oz. bags semi-sweet chocolate chips
1 - 10 oz. bag mini marshmallows
In a large saucepan, melt butter over medium heat. Add regular size marshmallows. Stir constantly until all marshmallows are melted. Remove from heat and add cereal. Stir until the cereal is evenly coated. Set aside.
Put chocolate chips in a microwavable bowl. In 30 second intervals, microwave on high, stirring until all chocolate chips are melted to a smooth consistency. Pour melted chocolate on a parchment paper lined baking sheet. Using a spatula, smooth chocolate into a 1/4 inch layer. Take bits of the rice cereal mixture and sprinkle on chocolate. Sprinkle half the bag of mini marshmallow over chocolate. Refrigerate bark until hardened. Cut into triangles. You can press the left over rice cereal mixture into an 8X8 inch baking pan. Cut into squares and enjoy! You will have leftover marshmallows to eat or save for another batch.
Recipe by Gale