Hands-On Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
50 to 60 pieces (serving size: 2 to 3 pieces)
Victor Protasio

How to Make It

Step 1

Line a large rimmed baking sheet (18 x13-inch) with parchment paper, allowing 4 to 5 inches to extend over short sides.

Step 2

Arrange cookies in a single layer in prepared sheet, breaking to fill any holes. (You may have some wafers left over.)

Step 3

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.

Step 4

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.

Step 5

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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