Recipe: Chocolate Cookie Bark

For our Christmas plates this year (and the year before that and the year before that and the year before that) we made Chocolate Cookie Bark.  I first found this recipe when browsing Kraft Recipes and it looked delicious.  Then I read the ingredients and saw that it has both Oreos and Peanut Butter in it - win.  I've been making it for Christmas ever since.

Ingredients:
2 Tbsp creamy peanut butter
6 oz white chocolate, melted
8 oz semi sweet chocolate, melted
10 Oreo cookies, crushed

My Steps:
Note - to see the steps put together by Kraft, please click the link above to go directly to the recipe.  I've put in a lot of the smaller steps here, like actually melting the chocolate.


1. Cover your baking sheet or flat surface or whatever with wax paper.  I usually use my pizza pan because the bark works nicely in a round shape.

2. Put the 10 Oreo cookies in a plastic zip lock bag and hand crush them.  Large-ish chunks are ok, even good.

3. Melt all 8 ounces of the semi-sweet chocolate.  I put it all in a Pyrex measuring cup and stick it in the microwave for 1 minute then stir.  Usually at this point there isn't much to stir 'cause the chocolate hasn't melted much yet.  Then I put it in the microwave for another 30 seconds.  At this point it stirs a little better but there are still some lumps.  Another 15 - 30 seconds in the microwave stirring every 15 seconds usually gets the semi-sweet chocolate to a perfect consistency.

Please note that the Pyrex or whatever you melt your chocolate in will be hot.  Keep hot pads close by.

4. Add half the crushed Oreos to the melted semi-sweet chocolate.

5. Plop the chocolate and Oreo mixture onto the pan with the wax paper.  It is ok to have squiggles and lines of chocolate wherever, there is absolutely no reason to try to make this look perfect.  Set aside.

6. Melt all 6 ounces of white chocolate.  The first minute in the microwave is similar to the semi-sweet chocolate but after that first minute the white chocolate melts a little faster (there are 2 fewer ounces) so be careful not to over cook the chocolate by stirring often.

7. Add the creamy peanut butter to the melted white chocolate.  Mix it in until the peanut butter is melted.

8. Add the remaining crushed Oreos to the melted white chocolate.

9. Plop the white chocolate mixture onto the pan where there is not semi-sweet chocolate.  Don't worry if you have some small spaces without any chocolate.

10. Using the top side of a butter knife (if you use the serrated side you could cut your wax paper) mix both types of chocolate together until they appear marble-y.

11.  Refrigerate for at least an hour (or stick it in a cold garage or on a cold porch or wherever you can find that is cold) then use a sharp knife to cut it into the sizes and shapes you desire.

Done.