One of my favorite reasons to “cook” instead of “bake” is because nothing has to be precise. You can add a little here, touch up a little there. Take a little taste as you go along without worrying about getting sick from a raw egg poking around. If your recipe needs another dash of salt, just sprinkle it right in there. That is why most (if not all of my desserts) are as least complicated as possible and this Holiday Bark is right up there. Only five-ingredients, minimal steps and tons of fun to make. Plus the more unique each piece breaks up, the better!
1-8-oz bag of milk chocolate chips
10 crushed OREO’S of your choice
Sprinkles of your choice in a fun assortment of colors.
vegetable oil (optional to melt chocolate)
1 cup mini marshmallows
Line a 9x 12 baking sheet with wax or parchment paper. (I like to cut it out to form fit the base of the pan; If you don’t have this size baking sheet then use a baking pan lined with tin foil.)
Pour chips into a microwave-safe bowl and cook for 2 minutes; stirring after 1 minute until chocolate is completely melted and smooth. (Add in oil the chocolate is clumpy.)
Add in marshmallows & OREO’s and stir until fully coated.
Spoon chocolate onto the pan creating a thin even layer. (A spatula is helpful tool in getting a nice uniform spread.)
While chocolate is still warm, sprinkle with sprinkles and press down extremely gently.
Refrigerate for at least 30 minutes OR until nice and firm.
Remove from pan and break into irregular pieces. Store in an air-tight container.