Just in time for St. Patrick’s Day! Minty chocolate goodness with lucky marshmallows!
Watch the video here.
INGREDIENTS
344g (12 oz) of green candy melts
3-4 finely crushed chocolate graham crackers
¼ teaspoon peppermint extract
40g (1/4 cup) Andes Creme de Menthe baking chips.
1/4 cup (more or less) of Lucky Charms marshmallows
DIRECTIONS
Spread the crushed graham crackers on a lined cutting board or baking sheet.
Melt the candy melts and add the peppermint extract, mixing until fully combined.
Carefully pour the candy melt over the graham cracker crumbs.
Quickly, but gently, spread the candy melt with an offset spatula or spoon.
Immediately sprinkle the mint chips and marshmallows over the top.
Use an offset spatula or spoon to gently press the topping into the chocolate. If you get any candy melt on your spatula, wipe it off before continuing, to keep things looking nice.
Let the bark cool, then break into whatever size pieces you’d like.
