Oreo Cookie Bark

By jennifergooding

This recipe also freezes well.

Ingredients

• 1 (20 oz) package chocolate sandwich cookies with creme filling
• 2 (18.5 oz) packages white chocolate
• Variation: Peppermint Bark
• 12 candy canes, crushed
• 2 lbs white chocolate
• 1 teaspoon peppermint extract

Preparation

Step 1

Separate each step with a new line. OREO: Line a 10x15 inch jelly roll pan with waxed paper. Coat paper with non-stick cooking 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 dish or 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 over the other half of the 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. Peppermint Bark: Mostly same procedure. One change: After melting chocolate, add crushed candy canes and peppermint flavoring.