OREO™ COOKIE BARK
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
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
CRISPY COOKIE BARK RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt
Provided by Jordan Kenna
Categories Snacks
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
- Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
- Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
- Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
- Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
- Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
- Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
- Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
- Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
- Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
- Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
- Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
- Serve the pieces immediately or store in the refrigerator until desired.
- Enjoy!
Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams
COOKIES-AND-CREAM BARK
What's black and white and delicious all over? Store-bought cookies mixed into creamy white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield One 9-by-12 1/2-inch sheet
Number Of Ingredients 3
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.
- Stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer. Refrigerate until firm, about 1 hour. Break into pieces.
DOUBLE SUGAR COOKIE BARK
Double the sugar cookie, double the fun! Try this delicious cookie bark filled with crushed cereal and topped with chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheet with foil. Spray foil with cooking spray. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the crushed cereal. Press dough evenly into 12-inch square on cookie sheet.
- Bake 10 to 14 minutes or until golden brown; cool.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with remaining 1/2 cup crushed cereal. Press cereal lightly; top with candy sprinkles. Refrigerate until set, about 30 minutes.
- Gently break up cookie bark. Store tightly covered.
Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 10 g, TransFat 1 g
CHOCOLATE COOKIE BARK
Learn how to make Chocolate Cookie Bark with a helpful video. A festive dessert perfect for holiday parties, the delightful marbling of our Chocolate Cookie Bark makes for an unforgettable presentation.
Provided by My Food and Family
Categories Festive Recipes
Time 1h20m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
- Combine semi-sweet chocolate and remaining cookie crumbs.
- Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
- Refrigerate 1 hour or until firm. Break into small pieces to serve.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COOKIES AND CREAM BARK RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 3
Steps:
- Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
- Add of the crush cookies to the melted white chocolate and mix it together.
- Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
- Sprinkle the remaining cookies over the top.
- Drizzle the chocolate over the bark.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break it into pieces.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
CRISPY OATMEAL COOKIE BARK
Serve you guests with this oatmeal cookie bark that's made with rice cereal- a crispy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
- Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.
Nutrition Facts : Calories 122, Carbohydrate 16 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 134 mg
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