Ingredients:

  • 14 oz honey graham crackers
  • 12 oz milk chocolate chips
  • 1 tbsp coconut oil
  • 1 cup mini marshmallows
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Break the honey graham crackers into irregular shards and scatter them evenly across the prepared baking sheet.
  3. Combine milk chocolate chips and coconut oil in a microwave-safe glass bowl.
  4. Microwave in 30-second bursts, stirring vigorously between each interval, until the chocolate is 80% melted and glossy.
  5. Pour the melted chocolate over the graham cracker shards and spread into an even layer using a rubber spatula.
  6. Immediately press mini marshmallows into the wet chocolate and sprinkle with flaky sea salt.
  7. Transfer the baking sheet to the refrigerator for at least 30 minutes until the chocolate is firm.
  8. Lift the parchment paper and shatter the bark into irregular, rustic pieces by hand.