Teddy Smore Bark Recipes

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

S'MORES BARK

Steps:

• Prepare a cookie sheet with parchment paper and spray the parchment paper with non stick cooking spray.
• Melt 3 cups of your chocolate chips, and spread it over the parchment paper, in an even rectangle.
• While the melted chocolate is still soft, press in the crushed graham crackers, mini marshmallows and the last 1/2 cup of milk chocolate chips.
• Let the mixture harden. You can place it in the fridge to allow it to harden a little faster.
• Once the chocolate is hard, drizzle on the melted marshmallow cream.
• Let it set up for about an hour or you can again place it in the fridge.
• Once the marshmallow cream has set up, use your hands to break up the giant chocolate bar, into smaller pieces.
• Serve the pieces and enjoy.

S'MORE BARK

Steps:

• Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Spread half of the chocolate onto a baking sheet covered in wax paper.
• Add toppings.
• Drizzle evenly with remaining chocolate.
• Refrigerate 1-1/2 hours or until firm.
• Break into pieces.
• Store in tightly covered container in the fridge.