Marshmallow Bark Bars

These were another Easter treat, but you can easily make them for any occasion, or no occasion at all!


3 cups miniature marshmallows

1 tablespoon shortening

1 bag white chocolate chips

Sprinkles (optional)

To start, get your pan ready. I used a 9×13 inch baker for the job. A regular  cookie sheet will be too big, and your bars will be really flat. Use a smaller pan. Line it with parchment paper so the bars don’t stick to the pan.

Next, measure out 3 cups of the mini marshmallows. You can use the plain white kind, but the pastel- colored ones are more fun and add some great colors to the bars. I actually used the Easter bunny shaped colored marshmallows, which are a bit bigger, but worked fine. You can probably find them at the store for pretty cheap right about now.

Put the chocolate chips into a microwave safe bowl, add the shortening, and melt the chips in the microwave. Remember, less is more when microwaving white chocolate chips. I would recommend starting off with a minute of heat, then take the bowl out and stir. You should only need a couple more 30 second increments at the most. Even if the chips don’t look completely melted, stir and they will become more melty. My chips only took about 1:30 until they were ready.

Now, you have to move quickly. Pour the marshmallows into the melted chocolate chips and stir thoroughly. Once combined well, spread the mixture out in the parchment paper lined pan. Add the sprinkles before the bars start getting hard, or else they won’t stick.

Put the pan in the freezer for no less than 30 minutes. The chocolate needs to fully harden before you can cut into bars. Once the mixture is set, remove the pan from the freezer and cut into bars (or use cookie cutter to make shapes, if you prefer).


I stored them covered at room temperature until the next day.


Beware: These bars are super sweet. Kids will probably love them, but adults might find them to be a little too much.

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