• Cooking Time:
  • Servings:
  • 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.


NOTES: See notes for cranberry-pistachio bark, preceding.

Categories: Bark  Dessert 
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