Description
Delicious and colorful Marshmallow Easter Bars made with white chocolate, mini marshmallows, and festive Sixlets.
Ingredients
Scale
- 1–1/2 cups white chocolate chips or candy melts
- 1 tbsp shortening (only if using chocolate chips)
- 3–1/2 cups mini marshmallows
- 4.5 oz Sixlets in Easter colors
Instructions
- Line an 8×8 baking dish with parchment and set aside.
- Melt your chocolate in a double boiler until it’s smooth and silky.
- Remove from heat and allow to cool for 1-2 minutes.
- Add marshmallows and half the container of Sixlets; stir to coat.
- Work quickly; the marshmallows will start to melt in the warm chocolate.
- Transfer to the prepared pan and smooth out.
- Top with additional Sixlets.
- Place in the freezer to firm up the chocolate quickly; leave for 20 minutes.
- Remove and cut into squares; serve.
Notes
- Ensure to work quickly to avoid melting the marshmallows too much.
- Use parchment paper to easily lift out the bars after setting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 16g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg