This is something that is quick and easy to make for everyone, so grab you kid chef and lets make a delicious treat.
Ingredients
20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1 teaspoon vanilla extract (use with semisweet chips only)
Directions
1. Line a 9-inch-square baking pan with waxed paper. Coat the paper with
nonstick spray; set it aside. Pour the cookies into a large bowl and
break them into small pieces by hand or with the back of a wooden spoon,
a job kids will love.
2. Melt the white chocolate chips -- or the semisweet chips -- in a large
microwave-safe bowl according to the package directions (add the extract
after the chips have melted). Remove from the microwave and quickly
fold in the cookie pieces with a spatula. Scrape the mixture into the
prepared pan and spread to about a 1/2-inch thickness. Refrigerate until
solid, about 1 hour.
3. Remove the bark from the pan and carefully peel off the waxed
paper. Set the bark on a cutting board. Using a sharp knife, cut the
bark into 12 bars for wrapping or 24 triangles for boxing as shown
above. Store in an airtight container.
Brett Royster
No comments:
Post a Comment