Ingredients

15 OREO Cookies, coarsely chopped, divided
¼ cup crushed candy canes (about 3 small), divided
18 oz. white baking chocolate, melted

Putting it together

1.
Reserve 2 Tbsp. chopped cookies and 1 tsp. crushed candy for later use. Add remaining chopped cookies and crushed candy to melted chocolate; mix well.
2.
Spread chocolate mixture onto parchment-covered baking sheet. Sprinkle with reserved ingredients.
3.
Refrigerate 2 hours or until firm. Break into pieces. Keep refrigerated.

Tips and Tricks

Size Wise:Homemade bark is the perfect treat to share with friends, or to present as a gift during the holidays.

Variations:OREO-Cranberry Bark: Substitute 1/2 cup dried cranberries for the crushed candy canes, and 18 oz. semi-sweet baking chocolate for the white chocolate. Use to prepare recipe as directed, reserving 2 Tbsp. chopped cookies and 2 tsp. cranberries to sprinkle over top of bark. Drizzle with 1 oz. melted white baking chocolate. Refrigerate as directed. OREO-Pistachio Bark: Substitute 1/2 cup chopped pistachios for the crushed candy canes. Use to prepare recipe as directed, reserving 2 Tbsp. chopped cookies and 2 tsp. nuts to sprinkle over top of bark. Refrigerate as directed.

OREO-Peanut Butter Bark:What You Need: 2 Tbsp. creamy peanut butter; 6 oz. white baking chocolate, melted; 10 OREO Cookies, coarsely chopped; and 8 oz. semi-sweet baking chocolate, melted. Add peanut butter to white chocolate; mix well. Stir half the chopped cookies into each of the melted chocolates. Drop spoonfuls of chocolate mixtures alternately onto parchment-covered baking sheet; swirl gently with knife. Refrigerate 2 hours or until firm. Break into pieces. Makes 14 servings.

How to Store:Store in airtight container in refrigerator up to 2 weeks.

OREO-Cranberry Bark:What You Need: 15 OREO Cookies, coarsely chopped; 1/2 cup dried cranberries; 18 oz. semi-sweet baking chocolate, melted; and 1 oz. white baking chocolate, melted. Reserve 2 Tbsp. chopped cookies and 2 tsp. dried cranberries. Add remaining chopped cookies and cranberries to semi-sweet chocolate; mix well. Spread onto parchment-covered baking sheet. Sprinkle with reserved ingredients. Drizzle with white chocolate. Refrigerate 2 hours or until firm. Break into pieces. Makes 18 servings.

OREO-Pistachio Bark:What You Need: 15 OREO Cookies, coarsely chopped; 1/2 cup pistachios, chopped; and 18 oz. white baking chocolate, melted. Reserve 2 Tbsp. chopped cookies and 2 tsp. nuts. Add remaining chopped cookies and nuts to melted chocolate; mix well. Spread onto parchment-covered baking sheet. Sprinkle with reserved ingredients. Refrigerate 2 hours or until firm. Break into pieces. Makes 18 servings.

Nutrition Information

Calories:	210
Total fat:	11g
Saturated fat:	6g
Trans fat:	0g
Cholesterol:	5mg
Sodium:	65mg
Total Carbohydrate:	26g
Dietary fiber:	0g
Total sugars:	23g
Protein:	2g
Calcium:	4% DV
Iron:	2% DV