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The Bubbly Hostess Introduced Cooper’s Corner and His Midnight Forest Bark

The Bubbly Hostess Introduced Cooper’s Corner and His Midnight Forest Bark

| by San Tan Valley Daily PRSS | Posted in Bubbly Hostess

The Bubbly Hostess Introduced Cooper’s Corner and His Midnight Forest Bark

I am happy to announce the launch of "Cooper's Corner" on my blog! My oldest son is ready to share his favorite recipe ideas with you and his first post is LIVE! Midnight Forest Bark…you can always visit my blog at to see everything we post.  The rest of this column was written by him…enjoy!

This idea was inspired by one of my friend’s moms who happens to also be a friend of my mom!  We were at our cabin last year and she made something similar for our dessert.  I thought it tasted really good and wanted to make it into my own design.

I was reminded the other night about it and my mom told me that we had all of the ingredients to make it.  It was hard to melt the white chocolate, but in the end, it finally melted.  The rest of it was fairly easy.  

On my mom’s blog at is an image of the final product before we broke it into pieces, doesn’t it look cool?

I hope you enjoy this as much as I do – more recipes coming soon to Cooper’s Corner! 


Midnight Forest Bark – From Cooper’s Corner

Serves 6

  • 16 ounces dark chocolate pieces
  • 8 ounces peanut butter chips
  • 10 ounces white chocolate chips
  • mini marshmallows, halved

Line a baking sheet with parchment paper.

Melt the chocolates and the peanut butter chips, separately, either over a double boiler or in the microwave. If using the microwave, melt each bowl at 50% power at 30 minute intervals, stirring in between, until melted.

Spread the dark chocolate onto the baking sheet.

Using 2 spoons, dollop the white chocolate and melted peanut butter chips in random spots on top of the dark chocolate.

Drag a knife or a toothpick all of the way through the melted chocolates lengthwise and then crosswise to create the swirl design.

Drop the halved marshmallows onto the melted chocolate.

Place entire pan into the freezer for about an hour or until frozen solid.

Break into pieces.


Store in a sealed container in the freezer.

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