Toasted marshmallows give this bark a campfire twist that can be enjoyed any time of year. The marshmallows continue to melt as they're stirred into the chocolate to create an authentic texture.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2015
MethodOn greased foil-lined rimmed baking sheet, broil marshmallows until browned, about 45 seconds. Set aside to cool completely, about 20 minutes.
In heatproof bowl set over saucepan of hot (not boiling) water, melt semisweet chocolate chips, stirring until smooth. Remove from heat. Stir in 3/4 cup of the graham crackers. Add 3/4 cup of the marshmallows, separating with fingers, if necessary (marshmallows will be sticky).
Pour onto separate foil-lined rimmed baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Sprinkle with remaining graham crackers and marshmallows, pressing lightly to adhere.
In separate heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate chips; drizzle over bark. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts per piece: about
- Fibre 3 g
- Sodium 41 mg
- Sugars 36 g
- Protein 4 g
- Calories 317.0
- Total fat 18 g
- Potassium 6 mg
- Cholesterol 20 mg
- Saturated fat 10 g
- Total carbohydrate 42 g
- Iron 8.0
- Folate 1.0
- Calcium 1.0