Easy Christmas Mint Oreo Cookie Bark Recipes
EASY CHRISTMAS MINT OREO COOKIE BARK
This will work well using any flavored Oreo cookie but the holidays I suggest to use the mint it will give the bark a lovely green color and a great flavor --- I have stated the nuts as optional you may add them in or omit ---servings is only estimated
Provided by Kittencalrecipezazz
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
- In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
- Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
- Quickly pour/spread the mixture into one end of the jelly-roll sheet.
- REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
- Refrigerate for about 1 hour.
- Remove the bark and carefully peel off the way paper.
- Store in a covered container.
Nutrition Facts : Calories 141.3, Fat 8.4, SaturatedFat 5.1, Cholesterol 5.5, Sodium 23.6, Carbohydrate 15.5, Fiber 0.1, Sugar 15.5, Protein 1.5
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
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