For the Girl Scout-cookie lover in all of us, these slightly minty sweets are part cookie and part candy. We think they look chic with just the white chocolate swirled throughout but you could tint it with a couple drops of food coloring if you like. You could even dress these up with another layer of something crunchy. Why not crush up some candy canes or other hard peppermint candy and sprinkle over just the white chocolate part for a festive addition? Or skip the mint extract altogether and play around with different cookies. Oreo cookie bark anyone?
1 (9-oz.) pkg. chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
3 ounces white chocolate baking bar, finely chopped
1 teaspoon vegetable oil
¼ teaspoon peppermint extract
16 ounces semisweet chocolate chips or chocolate baking bar, finely chopped
How to Make It
Line a large rimmed baking sheet (18 x13-inch) with parchment paper, allowing 4 to 5 inches to extend over short sides.
Arrange cookies in a single layer in prepared sheet, breaking to fill any holes. (You may have some wafers left over.)
Place white chocolate and oil in a microwave-safe bowl; microwave on MEDIUM (50% power) until chocolate melts, about 1 minute, stirring every 20 seconds. Stir in peppermint extract.
Place semisweet chocolate in a microwave-safe bowl; microwave on MEDIUM (50% power) until chocolate melts, about 3 minutes, stirring every 20 seconds. Spread semisweet chocolate evenly over wafer cookies; dollop with white chocolate mixture, and, using a knife, swirl chocolate mixtures together. Chill until firm, about 45 minutes.
Lift bark from pan using parchment paper as handles; cut or break into 2-inch pieces. Layer between sheets of wax paper in an airtight container, and store in refrigerator for up to 1 week.
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