Oreos & Candy Cane Chocolate Bark

There are so many incredible surprises in this festive bark, including dark chocolate, cream-filled cookies and candy canes.

—Robin Turner, Lake Elsinore, CA

PREP: 15 MIN. + CHILLING • MAKES: 1 ½ LBS. (24 SERVINGS)

• 2 pkg. (10 oz. each) dark chocolate chips
• 10 candy cane or chocolate mint creme Oreo cookies, split and chopped
• ⅓ cup white baking chips
• ⅛ tsp. peppermint extract
• 2 candy canes, crushed

1. 1. Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan.
2. 2. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour.
3. 3. Break into pieces. Store in an airtight container.

1 OZ.: 158 cal., 9g fat (6g sat. fat), 1mg chol., 36mg sod., 21g carb. (18g sugars, 2g fiber), 2g pro.

SWEET SECRET

If the bark hardens too quickly, you may have trouble getting toppings to stick. Try popping the pan into a warm oven for a minute to soften the chocolate before adding toppings.