Chocolate Bark Trio

Loaded with candy, sprinkles and marshmallows, our holiday barks are a candy-lover’s dream.

Ingredients

Basic bark

• 3 cups semisweet or white chocolate chips, 18 oz.
• 2 Tbs. shortening

Dark candy cane bark

• ½ cup mixed red and green M&M’s
• 1 pkg. (3.1 oz.) Sno-Caps candies, about ½ cup
• ¼ cup mini candy canes, broken into ½”-1″ pieces

White marshmallow bark

• 1 Tbs. each red, white and green sprinkles
• ¾ cup miniature marshmallows
• ¾ cup mixed red and green Dots candies, halved vertically

White gingerbread bark

• 3 gingersnap cookies, broken into small pieces, ¼ cup
• 2 Tbs. candied ginger, chopped

Instructions

1. Make basic bark: Line 13″x9″ baking pan with enough foil to overhang long sides by 2″. In large microwave-safe bowl, microwave semisweet or white chocolate chips on High in 1-minute intervals, stirring, until melted and smooth. Stir in shortening until blended. Spread in pan. Sprinkle with desired toppings; lightly press into chocolate. Refrigerate until firm, 1 hour. Using foil, lift bark from pan; discard foil. Break into pieces. Store, covered, in refrigerator.
2. Make dark candy cane bark: Use semisweet chocolate chips. Sprinkle with M&M’s, Sno-Caps and candy canes.
3. Make white marshmallow bark: Use white chocolate chips. Top with sprinkles, then marshmallows and Dots candies.
4. Make white gingerbread bark: Use white chocolate chips. Sprinkle with icing decorations, cookies and ginger.