CHOCOLATE MARSHAMALLOW BARK 8 oz bittersweet chocolate, finest quality recommended 2 tsp regular butter 3 cup(s) mini marshmallows Line a 9- X 9-inch pan with heavy-duty aluminum foil, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows. Scrape chocolate mixture into prepared pan. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve.
Easy child friendly dessert. I plan to make it a bit more gourmet by using a slice of cake instead of a vanilla wafer. And chopped nuts instead of sprinkles, and most likely I will top it with a chocolate dipped strawberry or chocolate dipped cherry.