# Components:
→ Chocolate
01 - 10.5 oz high-quality semisweet chocolate, chopped or chips
02 - 3.5 oz white chocolate, chopped or chips
→ Fillings & Toppings
03 - 2.1 oz mini marshmallows
04 - 3 tbsp hot cocoa mix
05 - 2 tbsp crushed peppermint candies (optional)
06 - 2 tbsp chocolate sprinkles (optional)
# Method:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Gently melt semisweet chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
03 - Pour melted semisweet chocolate onto the prepared baking sheet and spread into a rectangle approximately 1/5 inch thick.
04 - While the chocolate remains warm, evenly sprinkle hot cocoa mix, mini marshmallows, and optional crushed peppermint candies over the surface.
05 - Melt white chocolate following the same method as semisweet chocolate until smooth.
06 - Using a spoon, drizzle the melted white chocolate over the bark in zig-zag patterns.
07 - Sprinkle chocolate sprinkles or additional desired toppings over the bark.
08 - Gently press toppings into the chocolate with a spatula or fingertips to ensure adhesion.
09 - Refrigerate the bark for at least 30 minutes or until completely firm.
10 - Once set, break the bark into large pieces and package for gifting or store in an airtight container.
