COOKIES & CREAM YOGURT BARK RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, greek yogurt
Provided by Claire Nolan
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping.
- Pour melted butter into the large bowl and stir until combined.
- Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
- Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
- Remove from baking sheet and break bark apart.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 17 grams
COOKIES AND CREAM BARK RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
COOKIE BARK
Steps:
- Line a small baking sheet with parchment paper.
- Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer.
- Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve.
CRISPY OATMEAL COOKIE BARK
Serve you guests with this oatmeal cookie bark that's made with rice cereal- a crispy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
- Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.
Nutrition Facts : Calories 122, Carbohydrate 16 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 134 mg
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