I have a confession to make: while most people change a recipe to make it skinny, I took a healthy recipe and went the other direction. Ha! You know, as in, less skinny. Sorry! I know, I know, I'm awful. At any rate, the original WW recipe was a such a good idea and to be honest I really don't think my changes added an obscene amount of calories. Maybe just a few. They're so cute though, aren't' they!?
I used a metal cookie cutter to make them Easter egg shaped- you can use another metal cutter for a different shape, or simply cut them into squares, like I've shown below. I took these to a family dinner, thinking the kids would love them. Little did I realize how much the adults would love them too! They were a huge hit!
Easter Marshmallow Bark
- 1 bag white chocolate chips {12 oz}
- 3 cups mini rainbow marshmallows
- about 1 TBSP shortening {optional, but it really makes the melting process easier!}
- Easter sprinkles or other fun sprinkles for decor on top!
Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
Put white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Give it a small stir, then return to the microwave in 30 second increments, until chocolate melts completely when you stir it.
My bowl of chocolate took 2 minutes in the microwave. White chocolate looks like it's not all melted when in fact it really is. Stir it several times and make sure it really needs more microwave time before jumping the gun and just giving it more time. I usually have to stir mine for a good 30 seconds until it's really fully melted.
Melting white chocolate can be a little frustrating if you've never done it before. The reason is because white chocolate seizes easily. When chocolate seizes it actually looks like it's not melted yet, which prompts people to return it to the microwave, which makes the whole thing worse. Stir several times after each 30-second increment in the microwave. Many times you'll find that a good 20-30 seconds of stirring it around in the warm bowl will melt it the rest of the way! If you've had back luck with melting chocolate in the past, try adding shortening!
After chocolate is melted, add marshmallows and stir to coat. You'll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don't want.
Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you'd like to decorate the bark with.
Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don't want those marshmallows to melt!
Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.
ENJOY!
