Buddy the Elf’s Breakfast Bark

INGREDIENTS

3/4 cup, or 75 grams, of crunchy chow mein noodles

2 regular chocolate-frosted Pop-Tarts

3/4 cup, or 45 grams, of miniature marshmallows

1/2 cup, or 90 to 100 grams, of red and green M&M’s

2 to 3 tablespoons, or 20 to 25 grams, of red, green, and white holiday sprinkles

2 cups, or 340 grams, of finely chopped good-quality white chocolate or white candy melts

1 1/2 teaspoons of pure maple syrup

2 tsp (10 g) of coconut oil (neutral vegetable oil will also work)

1/4 cup, or 40 to 50 grams, of dark chocolate or chocolate-flavored melting wafers

SUPPLIES

A large baking sheet

A silicone baking mat

A couple of bowls

A couple of spatulas

A piping bag

DIRECTIONS

Break the Pop-Tarts into bite-sized pieces. Don’t eat them yet.

In a large bowl, gently toss together the chow mein noodles, Pop-Tart pieces, mini marshmallows, about half of the M&M’s, and half of the sprinkles. Set this aside.

Place the coconut oil in a small microwave-safe bowl and heat 10–15 seconds until melted. Add the maple syrup to the oil.

Melt the white chocolate in 30-second bursts, stirring between each one, until it’s completely smooth.

Immediately pour the maple-syrup and oil mixture into the melted white chocolate and stir for 15–20 seconds until it’s silky smooth. If it starts to thicken up, add a little more melted oil.

Pour the maple white chocolate over the dry ingredients and fold everything together until it’s completely coated. Work fast here because that white chocolate starts setting up pretty quick.

Spread the mixture onto your prepared pan in a rough layer.

Scatter the remaining M&M’s and sprinkles over the top, then press them lightly so they stick.

Pop the whole thing in the refrigerator for 45 to 60 minutes until it’s completely firm.

Once it’s set, cut or break the bark into whatever size pieces you’d like.

Finally, melt the dark chocolate melting wafers in the microwave, stirring until smooth, then drizzle thin lines across the surface of your bark.