Preheat the oven to 350 degrees.

Beat the eggs and sugars for about 3 minutes, until thickened.

Beat in the melted butter and vanilla.

Mix in the flour, baking powder, baking soda, and salt.

Stir in the chocolate chips and mini marshmallow bits.

Cover a cookie sheet with a silicone baking mat or parchment paper. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough, leaving at least 3 inches between the logs.

Bake at 350 degrees for 20-25 minutes until golden on the outside. (The center will still be soft.)

Turn the oven down to 300 degrees.

Allow the logs to cool on the cookie sheets for 10 minutes.

Carefully move them to a cutting board and cut into ¾ inch slices using diagonal cuts with a serrated knife.

Lay the slices on the cookie sheet, at least ½ inch apart, with the cut side down. Bake at 300 degrees for 17-22 minutes, until crisp and brown.

Allow the biscotti to cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.

Melt the 1/2 cup of chocolate chips with 1/2 tablespoon of vegetable shortening, in the microwave.

Drizzle the biscotti with melted chocolate and sprinkle with mini marshmallow bits.