1 (20 ounce) packages mint-flavored creme-filled chocolate sandwich cookies
2 (18 1/2 ounce) packages white chocolate
1 cup chopped toasted pecans (optional) or 1 cup walnuts, divided (optional)
Directions
Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
Quickly pour/spread the mixture into one end of the jelly-roll sheet.
REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
Refrigerate for about 1 hour.
Remove the bark and carefully peel off the way paper.
Store in a covered container.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.