Chocolate-Marshmallow Bark

Ingredients:

• 8 oz. bittersweet chocolate
• 2 tsp. unsalted butter
• 1 tsp. ground cinnamon
• 3 cups mini marshmallows

Makes 16 Servings (1 piece per serving)

1. Line 9-inch square baking pan with heavy foil.
2. Place chocolate and butter in a medium bowl and set over saucepan of simmering water. Cook, stirring, until melted and smooth; remove saucepan from heat and stir in cinnamon and marshmallows.
3. Scrape chocolate mixture into prepared pan; spread to form even layer. Refrigerate until chocolate is set, at least 1 hour or up to overnight. Cut bark into 4 strips, then cut each strip crosswise into 4 pieces, making total of 16 pieces.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. The original recipe calls for this sweet treat to be enjoyed in the fall but you can enjoy these treats anytime of the year. These sweet treats are gluten free and make a nice snack or sweet ending. The contrast of the bittersweet chocolate against the sweetness of the marshmallows make it a nice treat. I added a touch of ground cinnamon to these treats for a Mexican flare and they were still really good.