Dark chocolate, marshmallow and almond bark

Marshmallow and almond bark anyone? This is the bomb and so easy to make!! I use healthier marshmallows and dark chocolate, which is better for you.

Dark chocolate, marshmallow and almond bark

How easy is this? This dark chocolate, marshmallow and almond bark its just the bomb.

I got the marshmallows from Whole Foods but you can make your own if you like. It was pretty simple to put together and since I had the marshmallows on hand and didn’t know what to do with them I figured this will be good enough for a treat to have this holidays.

I have made a bit to make sure that it lasts a few days, but I don’t anticipate this dark chocolate, marshmallow and almond bark to last for over 3-4 days though. It is really good! I think I might have to hide a few pieces.

On another note, I have been baking for the past 2 days none stop. You should see the amount of goodies I have to give away to family and friends. I think my family and friends appreciate healthier goodies, well except for the fudge, and the fact that are made homemade is even better.

Did anyone bake anything this Christmas? I am also thinking of making some banana pudding for Christmas day. It is always a hit and it is also super easy to put together.

There is not much to elaborate about this dark chocolate, marshmallow and almond bark so I will leave you with the recipe which I hope you get to try it soon.


Dark chocolate and almond bark

Line a cookie sheet with foil paper. Once you have mixed the chocolate, marshmallows and almonds together spread it over the cookie sheet and sprinkle some chopped almonds over it. Place in your refrigerator to set and brake into pieces. I do this step with my hands.

Dark chocolate, marshmallow and almond bark


Dark chocolate, marshmallow and almond bark



Line a cookie sheet with foil paper and set aside.

On a double boiler, over medium to low heat,  melt the chocolate chips. Alternatively you can use your microwave and melt the chocolate over 45 second intervals and stirring in between.

Place the marshmallows and almonds, reserved 2 tablespoons, in a large mixing bowl. Pour the melted chocolate over it and with a spatula mix until all the marshmallows and almonds are coated with the chocolate.

Pour mixture over the prepared baking sheet and spread it to an even layer. Chop the reserved 2 tablespoons of almonds and pour over the bark. Place it in the refrigerator until set. I placed mine in the freezer to speed up the process for about 20 minutes.

Break the bark into chunks and store in an air tight container.


Recipe from Bakers Royale

Screen Shot 2013-12-22 at 1.28.16 PMRecipe calculations based on the recipe giving 25 pieces.


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  1. These sound wonderful! I just found your blog..you have some great recipes!

  2. Thanks so much, let me know if you try any :-)

  3. Miryam.. I finally made these over the weekend..they were wonderful! My boys loved them!
    I’m going to try the Wild Berry, Strawberry Lemon cake next! Thanks for the great recipes.

  4. Cool, let me know how it turns out, I suggest you also make the pineapple and coconut cake if you like those flavors. I made it the other day and I am thinking of getting the pineapple again tomorrow to make another one. It only lasted two days ;-)

  5. Wow, what an amazing recipe! Just perfect for what I had on hand…a whole bunch of ripe bananas and no butter. I doubled the recipe and omitted the cocoa powder and it made a beautiful 9×13 and 9 small muffins. I also didn’t have oat flour so I subbed oat bran and ww flour for the oat flour.

  6. Love your recipes, but I don’t eat eggs…can you suggest what can I use instead? Thanks.

    • Believe it or not, hearty-healthy flax seeds can be used as an egg substitute! Simply mix one tablespoon of ground flax seeds with 3 tablespoons water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flax seeds or grind them yourself in a spice or coffee grinder.) Thanks for stopping by, I hope this helps :-)

  7. Thank you so much….will definitely try it

  8. Just made these, they are in the oven as I type. Cant wait to taste them!! Thanks for your wonderful recipes.

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