# What You'll Need:
→ 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)
# Step-by-Step Guide:
01 - Line a baking sheet with parchment paper.
02 - Melt the semisweet chocolate in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth.
03 - Pour the melted semisweet chocolate onto the prepared baking sheet and spread into a rectangle about ½ cm thick.
04 - While the chocolate is still warm, evenly sprinkle the hot cocoa mix, mini marshmallows, and crushed peppermint candies if using over the surface.
05 - Melt the white chocolate using the same method as before.
06 - Using a spoon, drizzle the melted white chocolate over the bark in zigzag patterns.
07 - Sprinkle chocolate sprinkles or any additional toppings as desired.
08 - Gently press toppings into the chocolate with a spatula or your hands to ensure they stick.
09 - Refrigerate the bark for at least 30 minutes or until fully set.
10 - Once firm, break the bark into large pieces. Package as gifts or store in an airtight container.
