Ingredients
Method
Step-by-Step
- Line a baking sheet with parchment paper or wax paper and set it aside.
- Place the green candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the coating is smooth.
- If the melted candy is too thick, stir in the vegetable shortening or coconut oil a small amount at a time. Do not overheat the coating.
- Spread the melted candy on the lined baking sheet into an even layer about 1/4 inch thick. For cluster-style candy, spoon small rounds of the coating onto the paper instead.
- Immediately scatter the miniature marshmallows, red heart candies, and optional Christmas sprinkles over the wet candy. Press the decorations lightly so they adhere.
- Refrigerate the candy for 20 to 30 minutes, or leave it at room temperature until completely firm.
- Break the bark into pieces or cut it into squares. Store the finished candy in an airtight container.
Notes
Add the red hearts while the coating is still wet so they stick properly. Green candy melts are preferred over white chocolate tinted with liquid food coloring because liquid coloring can cause the coating to seize. For cleaner pieces, let chilled bark stand at room temperature for a few minutes before cutting or breaking.