Cookies and Cream Peppermint Bark
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Ingredients2 h 12 m servings 69 cals
Original recipe yields 36 servings (3 dozen pieces of bark)
- Line a baking sheet with waxed or parchment paper.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 2 minutes. Mix 1/2 the crushed cookies into the melted chocolate. Stir in peppermint extract.
- Spread chocolate mixture evenly on the baking sheet. Sprinkle remaining cookies and crushed candy canes on top of melted chocolate.
- Let stand at room temperature until bark has hardened, about 2 hours. Break into random pieces using your hands.
Per Serving: 69 calories; 3.5 g fat; 8.8 g carbohydrates; 0.8 g protein; 2 mg cholesterol; 28 mg sodium. Full nutrition