Are you thinking about Valentine’s Day?
I know it’s hard to believe … February 14 will be here before we know it!
I still have to finish packing up Christmas stuff … I’d better get a move on it.
Today, I whipped up this pretty pink peppermint bark …
Wouldn’t this pretty pink peppermint bark be perfect for Valentine’s Day? The marshmallows are puffy too! Sorry for all the “p” words … I couldn’t help myself 
This is what you will need … pink & white chocolate (candy melts), peppermint marshmallows, peppermint oil and coarse white crystal sugar. Do you like my penguin bottle of sugar? It came filled with maple syrup … it was sooooo cute … had to keep it 
Mix marshmallows with melted white chocolate … use regular mini marshmallows if you can’t find peppermint ones …
Spread the mixture on a tray lined with wax paper …
Add peppermint oil to melted pink chocolate and drop dollops of the pink onto the marshmallow/chocolate mixture …
Use a knife to swirl the two colors together …
Sprinkle crystal sugar on top … now it’s sparkly …
Chill for a few minutes … then break it up …
PRETTY PINK SPARKLY BARK
- 1 pound white chocolate, melted (or candy melts)
- 4 ounces pink chocolate, melted (or candy melts)
- 2-1/2 cups mini peppermint marshmallows
- 1/4 -1/2 teaspoon peppermint oil
- 2 tablespoons coarse white/clear crystal sugar
- Line a large cookie sheet with wax or parchment paper.
- Mix marshmallows with white chocolate and spread out on prepared cookie sheet.
- Add peppermint oil to pink chocolate … start with a small amount and add as needed to suit your taste.
- Drop pink chocolate by a teaspoon onto white mixture. Use a dinner knife to swirl colors. Tap cookie sheet on counter to make candy smooth out.
- Sprinkle with crystal sugar.
- Chill in fridge or freezer. Break into pieces.
I love all of your comments …
Looks Divine and Oh, so easy to make. thank you
It is very easy and fast to make
For those who either can’t find peppermint marshmallows or for those who don’t like peppermint, an alternative would be to use unflavored pink marshmallows and add cherry or strawberry oil to the melted pink chocolate you drop on top to swirl..
A flavoring oil is not essential. It’ll taste yummy even if you don’t use any. What I discovered this Christmas is that not all kids like peppermint oil. To them it tastes “hot”.
No pink chocolate at the store for the swirl? Melt 4 oz. white chocolate and then stir in pink chocolate tint. Always use tints designed specifically for chocolates as water based food coloring will ruin your chocolate.
No pink marshmallows at the store? Reverse the colors.
Tint 1 lb. white chocolate with pink chocolate tint and stir in white mini marshmallows. Add flavoring oil (or not) to the remaining 4 oz. white chocolate and drop on top of the 1 lb. of pink chocolate/white marshmallow candy you’ve spread out on a cookie sheet. Swirl slightly. Sprinkle on the regular white sugar for the sparkly effect.
Never knew regular sugar would make the chocolate sparkly – great tip – especaially for next year’s batch of Christmas goodies (to resemble snow). And….I’ll definitely be on the look-out for that cute penguin syrup bottle. Adding the Santa hat makes it extra festive.
You have so many nice ideas! Peppermint oil is very potent, just a little goes a long way … that is why I only flavored the pink chocolate … the peppermint marshmallows do not have a very strong flavor. I do just want to clarify that the sugar is the coarse crystal sugar that you find in the cake/cookie decorating department
I love it, Brenda. Such pretty colors and I’m on a peppermint kick these days. I’m have to pin this to my Valentines Board on Pinterest!
Another recipe I must try:) Thanks!
It’s an easy one
Great idea Brenda, looks like you are getting geared up for the New Year.
I’m trying
You are so creative; love it!!!
Thanks
I love peppeprmint and these I will try out for sure. what a awsome recepie. thanks!!!
I am so happy that you liked it
Thanks for the clarification on all the different types of sugar.I’ve used date sugar in baking, and it works just fine as long as it’s in the batter of whatever you’re making. It’s not as sweet as cane sugar, however. I’ve also tried using it to make the topping for an apple crisp, and it does not melt the same way.