Smores Candy Bark Food

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

S'MORES BARK RECIPE

Steps:

• Prepare a baking sheet by lining it with aluminum foil. Toss the coarsely chopped graham crackers and the miniature marshmallows together in a small bowl.
• Place the milk chocolate candy coating or chopped milk chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool slightly until it is still warm but no longer piping hot.
• Add about two-thirds of the graham crackers and miniature marshmallows mixture to the melted chocolate, and stir until combined.
• Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into a thin, even layer. Sprinkle the remaining graham cracker chunks and marshmallows evenly on top, and press them gently into the chocolate to make them adhere to the surface.
• Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store s'mores bark in an airtight container in the refrigerator for up to a week.

S'MORE BARK

Steps:

• Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Spread half of the chocolate onto a baking sheet covered in wax paper.
• Add toppings.
• Drizzle evenly with remaining chocolate.
• Refrigerate 1-1/2 hours or until firm.
• Break into pieces.
• Store in tightly covered container in the fridge.

S'MORES CHOCOLATE BARK

Steps:

• Cut the 2 bars of white chocolate into pieces and place in a microwave safe bowl. Microwave on high for 30 seconds and stir. Microwave 30 more seconds and stir. Continue microwaving and stirring in 10 second increments until the chocolate is fully melted. Take care not to over melt.
• Cover a 15 x 10 baking sheet with parchment paper. Spread the melted white chocolate onto the parchment paper in a thin layer.
• Before the chocolate hardens, sprinkle the broken graham cracker and chocolate bar pieces onto the white chocolate. Sprinkle ½ cup of JET-PUFFED Mallow Bits onto the chocolate.
• Place in the refrigerator for 10 minutes or until the chocolate is hard. Break into pieces and enjoy!

CANDY BARK

Steps:

• Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
• Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

GOLDEN GRAHAMS™ S'MORES CANDY BARK

Steps:

• Spray large cookie sheet with cooking spray; line with cooking parchment paper or waxed paper. In large microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after each minute. Continue microwaving and stirring in 15-second intervals until melted and smooth.
• Pour melted chocolate onto cookie sheet. Use spatula to spread evenly into 10x13-inch rectangle, about 1/4 inch thick.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate layer on cookie sheet.
• Immediately sprinkle cereal and marshmallows over top; press into melted chocolate to help pieces stick. Refrigerate uncovered about 30 minutes or until firm. Break into pieces. Store covered in refrigerator.