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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
20 creme-filled chocolate sandwich cookies (about half of an 18-oz. package) |
2 2/3 cup(s) white chocolate chips or 2 2/3 cups semisweet chocolate chips |
1 teaspoon(s) vanilla extract (use with semisweet chips only) |
Directions:
1. Line a 9-inch-square baking pan with waxed paper. Coat the papaer with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job with love.
2. Melt the white chocolate chips -or the semisweet chips- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refridgerate until solid, about 1 hour.
3. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing. Store in an airtight container.
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