Friday, December 14, 2012

Cookies and Cream Bark

Still procrastinating those dreaded neighbor gifts? Dread no more. 2 ingredients...really?! Delicious...beyond delicious! Easy...yep! Seriously I have been getting compliments right and left about this amazing (THEY don’t have to know how easy it is!) Cookies and cream bark. If I was a good neighbor I would pair it with these Brigidaires and perhaps some of these Homemade Caramels, but to put it simply, I was lazy this year! These will hit the spot for everyone on your list, especially chocolate lovers!

Cookies and Cream Bark
Printable Version

14oz. Ghirardelli white chocolate chips or almond bark (I prefer almond bark)
20 oreos

Chop 15 oreos into approx. 9 pieces each. Crush the remaining 5 oreos using a fork or knife.
Line a 12x18 baking sheet with parchment paper.
Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. I don’t have a double boiler, (which is crazy, I really need one! Hint. Hint!) so I simply use a heat resistant glass bowl that fits tightly on top of a saucepan with 1” of boiling water. Make sure to wear oven mitts, the glass bowl will get very hot. After stirring continuously and the chocolate completely melted, remove from heat and allow to cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture onto preparted 12x18 inch pan. Use a spatula to spread into a ¼” inch layer and smooth out top.
Sprinkle remaining Oreos on top of bark. 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.
Recipe adapted from
When broken into approx. 3” squares, makes about 15.

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