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RECIPE AND PHOTOS SUBMITTED BY Alexandra Lim

 

White chocolate marshmallow bark with rice crispies

1 pkg. white chocolate chips melted with 2 tbsp. oil,

stir in 2 cups rice crispies and smooth onto parchment lined sheet,

refrigerate or freeze for 5 mins.

Melt 1 pkg. white chocolate chips (I used candy melts for this one)

smooth onto first layer.

Sprinkle with 2 cups mini marshmallows and sprinkles or M&Ms.

Once hardened, cut into serving size.

 

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