Pistachio Mint Chocolate Bark - cooking recipe

Ingredients

1 lb dark chocolate, chopped
5 cups mini marshmallows
1 cup shelled pistachios, toasted, chopped
1/2 cup shredded coconut, toasted
14 oz mint leaf gummy candies

Preparation

Line base and sides of a 8-inch square cake pan with parchment.
Melt chocolate in a large heatproof bowl over a saucepan of simmering water. Working quickly, stir in remaining ingredients to coat thoroughly in chocolate.
Scrape mixture into prepared pan and refrigerate for 2 hours, until set. Cut into 36 squares.