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
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.
PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE
Try Peppermint Bark Cookies and Cream Cheesecake, a dessert that combines-count 'em-three classic dessert flavors into one mighty cheesecake. Peppermint Bark Cookies and Cream Cheesecake combines chocolate sandwich cookies, starlight mints, cream cheese and chocolate.
Provided by My Food and Family
Categories Recipes
Time 6h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
- Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
- Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
COOKIES & CREAM YOGURT BARK RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, greek yogurt
Provided by Claire Nolan
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping.
- Pour melted butter into the large bowl and stir until combined.
- Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
- Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
- Remove from baking sheet and break bark apart.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 17 grams
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