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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