Chocolateoreobark Recipes

OREO™ COOKIE BARK

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.

CHOCOLATE OREO BARK

Steps:

• Melt the milk chocolate in a double boiler, stirring until smooth.
• Drop in the broken cookies, and stir VERY gently to coat the cookies well.
• (If you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) Spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
• Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
• Melt the white chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
• Let cool& harden, then break into approximately bite-sized pieces.
• To cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: I take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
• The chocolate will cool& harden a lot quicker than if you left it on the counter.

DARK CHOCOLATE BARK

Steps:

• LINE baking sheet with wax paper.
• COMBINE pretzels, chips and peanuts in small bowl.
• MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
• POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.

EASY CHOCOLATE BARK

Steps:

• Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.
• Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).

WHITE CHOCOLATE OREO BARK

Steps:

• Line a 13'' x 9'' pan with parchment paper, and spray with a little non-stick cooking spray.
• Place Oreos in a gallon-sized Ziploc bag and give them several good whacks with a rolling pin until each cookie is broken up. Alternately, you can place them in a large bowl and break them up with a wooden spoon.
• Put the white chocolate chips in a large microwave-safe bowl and add the shortening. Cook for 30 seconds on half power, removing to stir. Cook in 15-second increments on half-power, stirring each time, just until the chips have mostly melted. Remove from microwave and stir until the chips are all the way melted. This took me about 2 minutes total time, but microwaves vary, and you don't want to overcook the chips.
• Add the broken-up Oreo cookies to the melted white chocolate chip mixture. Mix well, then spread as evenly as possible into the 13'' x 9'' pan.
• Allow to harden. This might take a couple of hours at room temperature, or you can place the bark in the fridge to speed up the process.
• When completely hard, remove bark from the pan and carefully peel off the parchment paper. With a sharp knife, cut in to pieces. The pieces will likely be imperfect and you'll end up with some crumbs; save them to sprinkle over ice cream.

SCRUMPTIOUS CHOCOLATE BARK (WITH OREOS & PEANUT BUTTER TOO)

Steps:

• Place semi-sweet chocolate squares and white squares in SEPERATE microwave safe bowls. Melt at 30-40 second intervals to stir & to not overcook as the chocolates will dry out. Melt approximately 1-3 minutes (depending on your microwave) until melted. Add peanut butter to the white chocolate & stir.
• Crumble oreos & sprinkle half of crushed cookies over each bowl then mix by stirring through each bowl.
• Drop spoonfuls of mixtures onto wax paper on baking sheet. Alternate the mixtures (colors) as you drop them then "cut" through using dull knife to make marble effect.
• Chill 1 hours Break into about 14 pieces. Store in refrigerator.