Chef Monica ® Blends Smoky Cafe Chocolate and Peppermint Bark Ingredients: •
2 cups crushed chocolate cookies, crushed
•
2 Tbsp. Chef Monica ® Espresso BBQ Blends
•
4 Candy Canes, broken into small pieces
•
1/4 cups Unsalted Butter, melted
•
1 1/2 cups semi-sweet chocolate chips
•
8 oz. White Chocolate, chopped
Instructions: 1.
Line a 9x9 pan with foil. Set aside.
2.
Reserve 2 Tbsp. of crushed Oreos and 1 Tbsp. of crushed candy canes. Mix together the rest of the crushed cookies, Chef Monica ® Espresso Blends and melted butter. Once combined, press the crust into the bottom of the pan in an even layer. Set aside.
3.
Over a double broiler, melt semi-sweet chocolate chips.
4.
Over a double broiler, in a separate bowl melt white chocolate.
5.
Pour semi-sweet chocolate over the crust and spread in an even layer.
6.
Pour the white chocolate over the semi-sweet chocolate, then with a butter knife, swirl the chocolates together.
7.
Sprinkle with 2 Tbsp. of crushed Oreos and crushed peppermints.
8.
Refrigerate until firm, serve and enjoy
