- 12 ounces milk chocolate, melted
- 8 ounces white chocolate, melted
- ¼ cup Graceland Fruit Dried Cranberries
- ¼ cup chopped pecans
- ¼ cup mini marshmallows
- 1 small candy cane, crushed into tiny pieces
- sprinkling of smoked salt
Spread melted milk chocolate out onto a large sheet of wax paper.
Sprinkle a small amount , about 1 tablespoon, of chopped pecans, evenly over the milk chocolate.
Add marshmallows to the hot melted white chocolate and stir just enough to soften the marshmallows and blend them slightly into the white chocolate.
Gently spread the white chocolate over the milk chocolate, using a spatula to move the marshmallows around so they are placed evenly throughout the chocolate bark.
Sprinkle dried cranberries, then crushed peppermint pieces evenly over the white chocolate.
Take a small pinch of smoked salt and sprinkle over the chocolate bark.
Refrigerate for about 15 minutes or freeze for about 10 minutes.
Remove and break into pieces.
Recipe and photos by Marlynn Schotland/UrbanBlissLife.com.
Check out her blog for more photos and insight into this delicious recipe!