Begin by placing high-quality white chocolate in a microwave-safe bowl. Heat it in the microwave at 50% power for about 1 to 2 minutes, stirring every 15-20 seconds, until it’s smooth and completely melted.

Once the white chocolate is melted, promptly add the mini marshmallows to the bowl. Stir gently to coat the marshmallows in the chocolate while ensuring they retain their shape.

Quickly pour the chocolate-marshmallow mixture onto a parchment-lined baking sheet. Using a spatula, spread it evenly to create a thickness of about ½-inch.

Before the chocolate sets, sprinkle your favorite decorative sprinkles over the top. Gently press them down to embed them into the bark.

Let your marshmallow bark cool and harden at room temperature for about 30 minutes. If you’re short on time, place it in the refrigerator for about 15-20 minutes.

Once fully set, remove the bark from the baking sheet and place it on a cutting board. Using a sharp knife, cut it into desired shapes and sizes.