Oreo Peppermint Bark Food
SHORTCUT PEPPERMINT BARK
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl and set over the simmering water to melt. Stir in the peppermint extract.
- Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.
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
CHOCOLATE OREO BARK
About an hour before we were to leave for our New Year's Eve get-together with some friends, I assembled the candy tray I was taking. It was only after I'd put in the Panocha Walnuts, Cinnamon Spiced Almonds and the White Chocolate-Cranberry-Pecan Bark, that my daughter pointed out there was one more empty "hole" on the tray. Yikes! I'd only made three items. My mind racing - knowing I still needed a shower and had a ton of stuff to do, I found a dozen Oreo cookies, some milk chocolate and white chocolate. Eureka! A recipe is born! Oh, and everyone kept coming back to grab bits of this - and it was the only item on my candy tray that disappeared completely.
Provided by ThatBobbieGirl
Categories Candy
Time 30m
Yield 1 1/2 pounds
Number Of Ingredients 3
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.
Nutrition Facts : Calories 2197.1, Fat 118.9, SaturatedFat 57.2, Cholesterol 68, Sodium 667.6, Carbohydrate 259.2, Fiber 10, Sugar 216.3, Protein 28.3
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- Line the bottom and sides of a 9x12 inch rectangle baking pan with parchment paper, smoothing out any creases; set aside.
- Place the semi-sweet chocolate into a medium-sized heatproof bowl. Melt in the microwave, in 20 second increments, stirring with a rubber spatula and scraping down the sides after each increment, until chocolate is completely melted and can be stirred completely smooth. Once melted, stir in a 1/4 teaspoon of the peppermint extract. Quickly pour the melted semi-chocolate into the prepared baking pan, spreading with a spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes; it will not be completely set.
- In the meantime, prepare the next chocolate layer. Combine the white chocolate and oil in a medium-sized heatproof bowl and microwave according to the same instructions you followed to melt the semi-sweet chocolate. Once melted, stir in remaining 1/4 teaspoon peppermint extract and whisk smooth.
- Sprinkle half of the crushed candy canes and half of the chopped Oreo cookies on top of the semi-chilled chocolate. Then pour all of the white chocolate on top. Carefully spread into a smooth layer. Evenly sprinkle remaining crushed candy canes and Oreo cookies on top of the wet chocolate. Refrigerate the bark until completely hardened, about 1 hour. Once completely set, remove the chocolate from the pan and discard the parchment paper.
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