Ingredients
Equipment
Method
Step-by-Step Instructions
- Set up a double boiler or use a microwave to melt 1 cup each of semisweet and milk chocolate chips until smooth and glossy, about 1 to 1.5 minutes.
- Line a 9x13-inch baking sheet with parchment paper, ensuring it's pressed down firmly to avoid bubbles.
- Pour the melted chocolate mixture onto the lined baking sheet and spread it evenly to a thickness of about ¼ inch.
- In a bowl, combine 1 cup of marshmallow creme, 1 tablespoon of unsalted butter, and 1 teaspoon of vanilla extract. Microwave for 20-30 seconds until melted, stirring until smooth, then drizzle it over the chocolate.
- Sprinkle graham cracker crumbs and mini marshmallows on top of the swirled chocolate and marshmallow layers, pressing gently.
- Refrigerate for at least 2 hours or freeze for 30-45 minutes until set.
- Lift the bark out using the parchment paper, break into pieces, and store in an airtight container.
Nutrition
Notes
This dessert is a crowd-pleaser, perfect for sharing at parties or as a thoughtful homemade gift. Adjust toppings to personal taste for unique variations.