Peppermint-Mini Marshmallow Bark

1. 1

   Line a baking sheet with foil, shiny-side up; smooth out the creases.

2. 2

   Make sure all your tools are dry.

3. 3

   Chop the white chocolate into 1/2-inch pieces with a large knife.

4. 4

   Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.

5. 5

   Microwave 30 seconds, then stir with a rubber spatula.

6. 6

   Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.

7. 7

   Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.

8. 8

   Don't worry if there are a few small unmelted pieces.

9. 9

   Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.

10. 10

    Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures.

11. 11

    Let the bark harden completely at room temperature, about 1 hour.

12. 12

    (If the room is warm, you may need to freeze the bark for a few minutes.)

13. 13

    Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

14. 14

    Photograph by Levi Brown

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