Bunny Bark
Recipe courtesy of Tiffani Thiessen
Ingredients
- 1 12 ounce bag white chocolate chips
- 3 cups mini rainbow marshmallows
- 1 tbsp coconut oil
- sprinkles
- A baking sheet lined with parchment paper.
Directions
In a double boiler, melt chocolate and coconut oil over medium heat, stirring occasionally until completely combined. When fully melted, remove from heat. Scrape chocolate mixture onto your parchment lined pan using a silicon spatula. Then take your marshmallows and sprinkle on top. Or you can stir in the marshmallows before spreading onto parchment paper as well for a different look.
Refrigerate until sets, about 1 hour. Keep in refrigerator until ready to eat. Break into pieces and enjoy. Happy Easter!
Photos by Megan Welker
oh yummy! This looks so good!
Very creative, it could also double as Unicorn Bark if needed! :)
I watch some of you friends dinner show! I think that it is fun to see all your Friends. I have some great girl friends as we talk about every one. My best fried died couple months ago, wye god had taken her too soon. She was very un-happy, I should have went to see her at Atlanta. I miss her so much, it is really hard loose some one. L O V E, Katalin
Hi Tiffani, these look delicious! Do you have a cookbook coming out? My coworkers and I are fans and want to try recreating some of your recipes.
Keep us posted!