Weight Watchers Approved Marshmallow Bark
‘Tis the season right??
Fudge, cookies, hot chocolate, and every other calorific sweet treat under the sun are all making continual appearances on festively decorated holiday plates every which way we turn.
Now, I’m not going to pretend that this is really a problem for me. I mean… as a dessert blogger, this season is pretty good for business. And I’ll happily take 3 months of good business without complaint!
But despite the steady flow of site traffic the holidays bring, I will admit to frequently wishing for a holiday plate treat that I could eat without breaking a sweat over the calorie count or points tally. And I figure most of you are feeling the same way. So I wandered over to Weight Watchers and found this recipe (ps- this post is not sponsored by Weight Watchers… I’m just a fan 🙂
Marshmallows and chocolate.
I’m crazy about the Russell Stover chocolate covered marshmallow treats (they’re SO low in points on the old system), so Marshmallow Chocolate Bark was just such an embarrassingly obvious version to make at home. I can’t believe I had to see it on the website before I thought to make it for myself!
Also embarrassing? Calling this a recipe. It’s barely a mixture! But hey– no complaints here. The easier the better!! I’ll take a quick and easy, low cal, low points, super delicious bite sized treat any day of the year 🙂
If you decide to add marshmallow bark to your Christmas cookie plate, make it a little more festive (and yummy) by adding peppermint bits, creme de menthe bits, slivered almonds, sprinkles, or a million other fun things!
- 8 oz high quality bittersweet chocolate*
- 2 tsp butter
- 3 cups miniature marshmallows
- Line an 8x8 or 9x9 baking dish pan with aluminum foil or parchment paper.
- Heat chocolate until melted. I microwaved mine for 1 minute, but you could also use a double boiler or heat over low heat in a small saucepan.
- Pour marshmallows into a large bowl. Pour the chocolate over the marshmallows. Gently stir until marshmallows are coated.
- Scrape chocolate-marshmallow mixture into prepared dish, and smooth into a somewhat even layer.
- Let cool at room temperature for about an hour, until chocolate has set*. Cool in the refrigerator for speed setting.
*I used Ghirardelli Dark Metling Wafers instead of pure chocolate. This type of chocolate hardens better and will not melt in your hands. However, a pure chocolate (which will not set quite as well) will probably taste better. Decrease the sugar and increase the fiber in this recipe by using a chocolate with higher cacao.
**This recipe is low cal and low points when the appropriate serving size is eaten.
Recipe Source: Weight Watchers
Don’t miss a bite!
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