# Components:
→ 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 oz mini marshmallows
04 - 3 tbsp hot cocoa mix
05 - 2 tbsp crushed peppermint candies (optional)
06 - 2 tbsp chocolate sprinkles (optional)
# Method:
01 - Line a baking sheet with parchment paper.
02 - Melt the semisweet chocolate in a heatproof bowl over simmering water or in 30-second bursts in the microwave, stirring until smooth.
03 - Pour the melted semisweet chocolate onto the prepared baking sheet and spread evenly into a ¼-inch thick rectangle.
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 and drizzle it over the bark in zig-zag patterns using a spoon.
06 - Sprinkle chocolate sprinkles or additional toppings as desired and gently press them into the chocolate with a spatula or fingertips to secure.
07 - Refrigerate the bark for at least 30 minutes until fully set.
08 - Once firm, break the bark into large pieces and package as gifts or store in an airtight container.
