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Ingredients

Directions

  • Line a 15 x 11 x 1-inch jelly-roll pan with nonstick aluminum foil, or line pan with regular foil and lightly coat with nonstick cooking spray.

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  • Gently melt chocolate in large bowl set over saucepan of gently simmering water; stir chocolate until smooth. Remove bowl from over water and let cool slightly, about 3 minutes.

  • Stir the marshmallows, peanuts and graham crackers into the melted chocolate. Spread the mixture evenly into the prepared jelly-roll pan.

  • Place the pan in the refrigerator for 1 to 2 hours or until the bark is completely cooled.

  • Invert the bark onto a large cutting surface. Peel off the aluminum foil. Cut the bark into thirty-six 2-inch pieces.

Tips

Store the bark in an airtight container at cool room temperature for up to 2 weeks.

Nutrition Facts

160 calories; 9 g total fat; 1 mg cholesterol; 13 mg sodium. 18 g carbohydrates; 3 g protein;

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