Smores Bark | Like a yummy, amazing inside out s’mores that you don’t even need a camp fire for!
I’ve been on a major bark kick lately. Have you noticed?
First it was the Thin Mint Truffle Bark, because everyone loves a delicious cookie turned into a truffle, but no one likes to do the rolling and dipping part.
Then there was the Cookie Dough Bark because (I mean, let’s be honest, there really doesn’t need to be a reason for Cookie Dough Bark), I just wanted another delicious way to eat cookie dough.
And now I bring you . . .
You guys. This is insanely good. Like addictively amazingly good. I thought it was pretty good when I pulled pieces of it out of the fridge to nibble on.
But then I photographed it. And I sometimes leave stuff that isn’t going to spoil sitting out the way I’ve staged it so I can go through my photos and just make sure that I have some I like (or even better love). Well, being UBER pregnant while photographing this, I looked through the pictures, liked them, and then didn’t bother getting back up because I knew it would take more energy than I really had. So the bark was sitting out for like an hour and got nice and soft . . . . . OMG.
It was good out of the fridge. It was freaking amazing soft. I literally at every last piece of this.
And now I’m on a S’mores kick 🙂
- 3 1/2 cups milk chocolate chips
- 1/2 cup white chocolate chips
- 1 cup marshmallow fluff
- 3 sheets of graham crackers
- Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan. Be careful not to make it too thin. (I used a 10 by 15 pan and didn't go all the way to the edge.) Place the first layer in the refrigerator for about a half hour.
- Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow layer over the hardened first chocolate layer.
- Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes.
- Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart.
- Keep refrigerated for good and more solid bark.
- Leave it out for slightly more delicious, but slightly more squishy bark.
You might also like