This is another recipe from the Kraft Kitchens. I've made this one for a few years now and it is very easy and very good. Who doesn't like chocolate, peanut butter and Oreo cookies!?
1 box (8 squares) BAKER'S Semi-Sweet Chocolate
1 box (6 squares) BAKER'S White Chocolate
2 Tbsp Smooth Peanut Butter (I used 3)
10 OREO Cookies, smashed
1. PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.
2. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colours of the chocolates. Swirl gently with knife. Top with more crumbled cookies.
3. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
I alternate between serving the bark in glass jars (as shown) or Christmas Asian-style take out boxes (below).
Variation: Instead of peanut butter & Oreos, use dried cranberries and chopped macadamia nuts. I made a batch using cherry flavoured dried cranberries and dry roasted macadamia nuts. It created a sweet and salty treat, perfect for someone that prefers salty snacks.
That one definitely sounds simple and delicious :)
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