(PICTURED HERE)
There are two super-duper treats in this brilliant bark confection—cream-filled cookies and candy canes. We keep a big supply ready for giving to teachers, neighbors and friends.
—Robin Turner, Lake Elsinore, CA
Prep: 15 min. + chilling Makes: 27 pieces
2 pkg. (10 oz. each) dark chocolate chips
10 candy cane or chocolate mint creme Oreo cookies, split and chopped
1/3 cup white baking chips
1/8 tsp. peppermint extract
2 candy canes, crushed
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. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over the dark chocolate mixture; sprinkle with the crushed candy canes. Cool. Refrigerate until set, about 1 hour.
3. Break into pieces. Store in an airtight container.
1 piece: 141 cal., 8g fat (5g sat. fat), 0 chol., 32mg sod., 19g carb. (16g sugars, 2g fiber), 2g pro.