- 18 ounces chopped chocolate or chocolate chips
- 1 teaspoon cinnamon
- 8 ounces large marshmallows (about 4 cups)
- 1 tablespoon water
1. Cover a baking sheet with foil or parchment paper.
2. Place half of the chocolate in a large microwave-safe bowl. Microwave it in 30-second increments until melted, stirring after every 30 seconds to prevent overheating. Stir in 1/2 teaspoon of cinnamon.
3. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin, even layer using a spatula. Make the chocolate layer no larger than 1/4-inch thick. Refrigerate the tray to set the chocolate completely.
4. While the chocolate is setting, prepare the marshmallow layer. In a clean bowl, combine the marshmallows and the water. Microwave for 1 minute, then stir vigorously. If the marshmallows have not fully melted, continue to microwave in 20-second increments and stir frequently until you have a smooth mixture.
5. Scrape the marshmallow onto the firm chocolate layer. It will be sticky, but continue to work it until it is spread over all of the chocolate in a fairly even layer. Place the tray in the freezer to firm up the marshmallow for about 5-10 minutes. It should be firm but not frozen.
6. While the marshmallow is chilling, melt the remaining chocolate as in step 1, then stir in the remaining 1/2 teaspoon cinnamon.
7. Pour the melted chocolate onto the marshmallow and smooth it into an even layer. Chill the bark the set the chocolate.
8. To serve, break or cut the bark up into small pieces. Store Hot Chocolate Bark between sheets of waxed paper in an airtight container at cool room temperature or in the refrigerator for up to two weeks.