Oreos And Candy Cane Chocolate Bark Recipes

OREO™ COOKIE BARK

Oreo™ Cookie Bark image

This is really more of a candy than a cookie, but it is always a hit on my cookie trays!!

Provided by Kathy Bezemes Walstrom

Categories Desserts Chocolate Dessert Recipes White Chocolate

Yield 50

Number Of Ingredients 2

Ingredients

1 (20 ounce) package chocolate sandwich cookies with creme filling
2 (18.5 ounce) packages white chocolate

Steps:

Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 8.7 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.2 g

OREOS & CANDY CANE CHOCOLATE BARK RECIPE RECIPE - (4.5/5)

Oreos & Candy Cane Chocolate Bark Recipe Recipe - (4.5/5) image

Provided by jenlin

Number Of Ingredients 5

Ingredients

2 (10-ounce) packages dark chocolate chips
10 candy cane or chocolate mint creme Oreo cookies, split and chopped
1/3 cup white baking chips
1/8 teaspoon peppermint extract
2 candy canes, crushed

Steps:

Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

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