Celebrate the holidays with this Marshmallow and Peppermint Bark Recipe. This Marshmallow and Peppermint Bark Recipe made with marshmallows and crushed peppermint candies can be a delicious, festive gift.
What You Need
Original recipe yields 18 servings
3 pkg. (4 oz. each) BAKER'S White Chocolate, melted
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1/2 cup JET-PUFFED Miniature Marshmallows
1/4 cup crushed hard peppermint candies
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Let's Make It
Spread white chocolate into thin layer on waxed paper-covered baking sheet. Refrigerate 10 min.
Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
Refrigerate 4 hours or until firm. Break into pieces or cut into shapes with cookie cutters.
How to Crush Peppermint Candies
It takes about 13 peppermint candies to make the 1/4 cup crushed candies needed to prepare this recipe. Place desired number of candies in resealable plastic bag. Close bag and crush candies with a rolling pin, mallet or hammer. Or, process in a food processor using pulsing action.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Prepare using crushed candy canes.
Store in airtight container at room temperature, or in refrigerator, for up to 3 weeks.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0.8996g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.