Ingredients
Units
Scale
- 1 1/4 cups Catalina Crunch Cereal, divided
- 3 oz Baker's Unsweetened Chocolate*
- 4 oz Sugar-free chocolate chips*
- 60 g (50 pieces) ChocZero Mini Marshmallows or chopped homemade marshmallows
- Optional - Sweetener to taste
Instructions
- Line a cookie sheet with parchment paper.
- In the bowl of a food processor, add 1 1/4 cup of cereal. Process until broken down into chunks. Remove 1/4 cup and set it to the side.
- In a large glass bowl, add the sugar-free chocolate. Microwave on high for 30 seconds. Stir and return to microwave for 15-second intervals until chocolate has fully melted. Taste the chocolate and add sweetener to taste. Stir until sweetener dissolves.
- Stir the broken down cereal into the chocolate until all the cereal is covered in chocolate. Spread the chocolate on the parchment paper, into a 9 x 10 inch retangle.
- Sprinkle remaining reserved 1/4 cup of crushed cereal, over the chocolate. Sprinkle the sugar-free marshmallows over the bark. Gently press the cereal and marshmallows into the chocolate layer to unsure they adhere.
- Place the pan in the fridge until firm enough to break into chunks.
Notes
- *you may need to add sweetener to the chocolate depending on how sweet you like your bark as well as what type of sugar-free chocolate you use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 82
- Sugar: 0.1
- Fat: 5.8
- Carbohydrates: 6
- Fiber: 4
- Protein: 3
