Best Cookies And Cream Bark Recipes

COOKIES AND CREAM BARK RECIPE BY TASTY

Steps:

• Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
• Add of the crush cookies to the melted white chocolate and mix it together.
• Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
• Sprinkle the remaining cookies over the top.
• Drizzle the chocolate over the bark.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
• Break chocolate bark into small pieces; sprinkle over cheesecake before serving.

COOKIES-AND-CREAM BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.
• Stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer. Refrigerate until firm, about 1 hour. Break into pieces.

COOKIES AND CREAM PEPPERMINT BARK

Steps:

• 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.

COOKIES AND CREAM BARK

Steps:

• 1.Line a baking sheet with parchment or waxed paper. 2.If you are using a bar of candy coating, chop it in small pieces. Put the coating, or the chips, in a microwave safe bowl and microwave for one minute. Stir the chocolate and then microwave again in very short 15 second bursts to completely melt it. Stir in between and let the heat in the bowl do some of the work. Don't over do the microwave or the chocolate will seize up into a solid mass. Keep stirring until all the little lumps are melted. 3.Gently mix in the chopped cookies. I like to do this with a large silicone 'spoonula' and I fold them in so they don't get crushed. 4.Immediately turn the mixture out onto the cookie sheet and spread it out as evenly as you can to a layer approximately 1/4" thick. It doesn't have to be completely smooth, the nubbly appearance of the cookies poking through is fine! 5.Let the bark set up at room temperature, or chill it in the refrigerator. It will be easier to cut if it is not cold. 6.Cut it into squares, or irregular pieces.