Christmas Sweets Cookies and Cream Break Apart
What You Need:
1 (8 sq) pkg. semi sweet baking chocolate
1 (6 sq) pkg. white baking chocolate
10 chocolate and cream sandwich cookies, coarsely crushed
How to Make It:
Place the 2 chocolates in separate microwave safe bowls.
Microwave each bowl on high 1 minute then stir.
Continue microwaving on high at 15 second intervals until the chocolate has completely melted and is smooth.
Stir in 1/2 of the crushed cookies into each of the bowls of chocolate being sure to stir well.
Completely cover a cookie sheet with wax paper.
Drop spoonfuls of the chocolate onto the wax paper, alternating between each type.
Use a butter knife to swirl through the chocolate making a marble effect.
Refrigerate at least 2 hours or until the candy becomes very firm.
Remove and break apart the pieces into chunks.
Place the pieces into an airtight container and store in the refrigerator for up to 2 weeks.
Serving Size: 16 pieces
This bark is so simple to make and takes very little time. Add chopped nuts if desired to give the bark a crunchy bite. 2 T of peanut butter can also be added to give this bark a nutty taste.
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