Tuesday, March 22, 2016

Marshmallow Easter Bars

By: Melissa Baker

Recipe courtesy of www.the36thavenue.com

  • 1-1/2 cups white chocolate chips or candy melts
  • 1 tbsp shortening (only if you are using chocolate chips)
  • 3-1/2 cups mini marshmallows
  • 1- 4.5 oz container Sixlets in Easter colors
  1. Line 8x8 baking dish with parchment & set aside
  2. Melt your chocolate in double boiler until it's smooth & silky
  3. Remove from heat - allow to cool 1-2 minutes
  4. Add marshmallows & ½ the container of Sixlets - stir to coat
  5. *Note- work quickly -the marshmallows will start to melt in the warm chocolate.
  6. Transfer to prepared pan - smooth out
  7. Top with additional Sixlets
  8. Place in freezer to firm up the chocolate quickly- leave for 20 minutes
  9. Remove & cut into squares - serve.

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