- Cooking Time:
- Preparation Time: 30
- 3 cups mini marshmallows
- 3 cups coarsely chopped walnuts
- Follow step 1 of cranberry-pistachio bark (recipe precedes), substituting milk chocolate for white chocolate.
- Stir in 2 cups each mini marshmallows and coarsely chopped walnuts. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each marshmallows and walnuts; gently press into chocolate.
- Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 2 weeks.
NotesNOTES: See notes for cranberry-pistachio bark, preceding.