Lucky Charms Chocolate Bark

LUCKY CHARMS CHOCOLATE BARK

3/13/2020

Lucky Charms Chocolate Bark is filled with luscious chocolate, tiny colorful marshmallows and some rainbow magic! When is the last time you made something this colorful, happy, and absolutely magical? Pure fun and lots of Lucky Charms marshmallows – what could be a sweeter treat for your little leprechauns?

Lucky Charms Chocolate Bark

For candy making, I prefer silicone baking mats rather than parchment paper (or greased baking pans) because you can literally peel off the entire candy in a single piece! Transfer to a cutting board to cut into square, or break off into pieces.

Any shape or size, this magical chocolate bark loaded with lucky charms marshmallows, M&M candies, and sprinkles are as wonderful as a pot of gold!

Chocolate Bark

Lucky Charms Chocolate Bark

This treat is also wonderful to make with your little ones! They love sorting (and eating) the Lucky Charms marshmallows from the cereal, sneaking an M&M candy when you aren't looking, and sprinkling rainbow and holiday sprinkles over the melted chocolate!

The hard part is waiting for it to cool! Hope you have fun making this with your leprechauns too!

Lucky Charms Chocolate Bark

LUCKY CHARMS CHOCOLATE BARK

Lucky Charms Chocolate Bark

INGREDIENTS:
12 ounces quality chocolate, coarsely chopped
1 cup Lucky Charms marshmallows
¾ cup M&M green candies (or green Mint candies)
Shamrock & rainbow sprinkles

HOW I MAKE THIS:

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a double boiler or a microwave, melt the chocolate. If using microwave, stop and stir the chocolate every 20 seconds to help avoid seizing.
Pour melted chocolate on the lined baking sheet and spread out into a large rectangle.
Decorate the top of the bark with lucky charms marshmallows, M&M candies and sprinkles.
Allow the chocolate to set at room temperature in a cool dry environment, about 45 minutes. If needed, you can stick it in the refrigerator to help speed things up.
Once candy is firm, break into pieces and store in an airtight container.
Enjoy!

YIELD: 18 servings

RECIPE NOTES:

MAKE AHEAD INSTRUCTIONS: Store bark in an airtight container at room temperature in a cool dry place or in the refrigerator for up to 3 weeks.

CHOCOLATE TIPS: Make sure to use high quality chocolate, not chocolate morsels or almond bark. I suggest high quality chocolate baking bars sold in the baking aisle such as Ghirardelli, Baker’s, Nestle or Lindt. Because this is the main ingredient and all you’ll taste, quality is key. Chocolate bars are typically sold in 4 ounce bars, so you will need 3 chocolate bars total.

MARSHMALLOW TIPS: If you don’t feel like picking out just the marshmallows, you can use the regular cereal too! You can also find packages of dehydrated mini-marshmallows in many grocery stores in the bulk candy area.

CHOCOLATE MINT VERSION: Stir 1/8 teaspoon peppermint extract into melted chocolate, use M&M Mint Candies and sprinkle with ¾ cup Andes Mint bits.

Originally posted March 2015; revised and reposted March 2020.

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