Shamrock Bark

March 14, 2017

Last Easter I had what I thought was a brilliant idea to make chocolate bark using Easter shaped cookie cutters and topping them with mini eggs (my favourite Easter candy). A year later and I can finally share this version that I have been sitting on for  St. Patrick’s day. Of course, instead of bunnies and carrots filled with mini eggs, I went for shamrocks filled with Lucky Charms. Lucky Charms have to be one of the best cereals (though they’re more of a treat) so any excuse I have to purchase a box I’ll take it! Admittedly, I was stuffing my face with the marshmallows the entire time I was making these. This Shamrock bark is the perfect treat to serve up in between the parade and the green beer and will be a hit with your friends this St. Patrick’s Day.

Shamrock Bark
Serves 15
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
173 calories
20 g
6 g
10 g
2 g
6 g
33 g
42 g
19 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 173
Calories from Fat 86
% Daily Value *
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 6mg
Sodium 42mg
Total Carbohydrates 20g
Dietary Fiber 0g
Sugars 19g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 pound white baking chocolate (I used the Belgian white chocolate disks from the Bulk Barn)
  2. 1 box Lucky Charms cereal (separate the marshmallows from the cereal)
  3. Shamrock cookie cutter
  4. wax paper
  1. Bring a small pot of water to a boil and place a metal mixing bowl filled with the chocolate over top. Because I only had 1 cookie cutter, I melted about 10 disks of chocolate at a time. Mix the chocolate until melted and leave the stove on low so that it stays somewhat melted for your other pieces of bark.
  2. Line a baking sheet with wax paper and place your shamrock cutter down. I used only one shamrock cutter for this but it be much quicker if you had at least 3. Place about 1 1/2 tbsp of chocolate in each cuter and give the cutter a light shake by firmly holding it down in place and slighting rocking in back and forth (without moving the cutter).
  3. Sprinkle some cereal into the shape. I pressed my cereal into the chocolate using a toothpick so that when you bite into the bark you get an unexpected crunch.
  4. Place your marshmallows on top.
  5. Place your bark inside the freezer for at least 10 minutes before removing them from the moulds. I found that using our food torch (essentially a mini blow torch) on the lowest setting to be the easiest way to remove the bark. I simply went around the cutter once quickly and they easily slid out. Place the bark in the fridge and continue the process until you've made the amount of bark you desire.
The Blondielocks | Life + Style

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