Preheat the oven to 350˚F.

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˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)

Turn the oven down to 300˚F.

Allow the logs to cool on the cookie sheets for 10 minutes. Carefully move them to a cutting board and cut them into 1/2 to 3/4-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˚F 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.