Preparation: Line a 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.
10oz. Ghirardelli dark chocolate chips
1 ½ cups salted almonds, chopped or whole
1 ½ cups mini marshmallows
Place chocolate in a saucepan over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add almonds and mini marshmallows and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. (Leave top bare or to finish like the pictures, finely chop ¼ cup of almonds and sprinkle on top). Chill for about 10 minutes until chocolate becomes solid.
Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.