Cookies and Cream White Chocolate Bark Ingredients: 16 oz. white chocolate, finely chopped 20 Double Stuff Oreos, coarsely chopped Directions: 1. Line a baking sheet with parchment paper, set aside. 2. Place the chopped chocolate in a medium bowl and either melt over a double boiler or a microwave safe bowl on 50% power in 30-second increments, stirring after each. 3. Once the chocolate is melted pour it onto the parchment lined sheet and spread into a roughly 9-inch square. Sprinkle the chopped Oreos on top of the chocolate and gently press them into the chocolate. Refrigerate until set, about 30 minutes. Break or cut up into bite sized pieces. The bark can be kept in an airtight container for up to 3 weeks in the refrigerator.
Merry Christmas Liliana Hemme-Cessare Executive Administrative Assistant to the President/Publisher