Oreos And Candy Cane Chocolate Bark Recipes

OREOS AND CANDY CANE CHOCOLATE BARK

Steps:

• Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

OREOS & CANDY CANE CHOCOLATE BARK RECIPE RECIPE - (4.5/5)

Steps:

• Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

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.

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.