Peppermint Bark with chocolate cream filled cookie crust + Pottery Heaven giveaway!

peppermint bark

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Ingredients:

1/2 stick of butter (melted)

1 Family size pack of chocolate cream filled cookies ( I used Oreo’s)

3 Cup’s white chocolate

1 – 10 oz bag dark chocolate chips

7 or 8 candy canes crushed

* I used a cookie sheet that was 17.25 X  11.5 X 1in

Directions:

Using a food processor, process cookies till they turn to crumbs. Add melted butter to the crumbs and use your hands to mix it in.  Press cookie crumb mixture into a cookie sheet that has been lined with wax paper. Let chill over night. Once cookie crust is chilled, it is time to melt the chocolate. Place white chocolate in a bowl and dark chocolate in a separate bowl, put 1/2 cap full of oil in to each. Place both bowls (if they fit, if not start with the white chocolate) in the microwave and heat for 30 seconds at a time until melted , make sure to take them out and stir between each 30 seconds. The white chocolate may take a little longer to melt since there is more of it. Once the chocolates are done start with the white chocolate and pour it over the cookie mixture, I try to zig zag it up and down the pan, it makes it easier to spread. Then gently use the back of a spoon to evenly spread the white chocolate, you may have some crumbs get into the white chocolate and that is ok. Once the white chocolate is spread do the same with the dark chocolate, this spreads much easier than the white chocolate. After both chocolates are on then sprinkle with crushed candy canes. Let chill about 3-4 hours or until chocolate hardens. Once it has hardened you can break it into pieces. Store in the fridge.

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 POTTERY HEAVEN GIVEAWAY! 

Now that you have the recipe, lets talk about this giveaway! Pottery Heaven has donated a coffee mug for me to giveaway ! If you have not checked out Ruth’s page Pottery heaven yet you need to. She has so many beautiful, one of a kind, hand crafted pottery that you need to see. Below I will share a few photo’s from her FB page. Enter below to win!  By entering you agree to terms and conditions & disclaimers/disclosures

* The coffee mug will be Midnight Blue color & I will be giving away only one mug to one winner. (there is no photo yet, she is in the process of making it)

a Rafflecopter giveaway

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Disclosure of Material Connection: I have not received any compensation for writing this post, other than the free coffee mug to giveaway. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Peppermint Bark with chocolate cream filled cookie crust
Print Recipe
Peppermint Bark with chocolate cream filled cookie crust
Print Recipe
Ingredients
Servings:
Instructions
  1. Using a food processor, process cookies till they turn to crumbs. Add melted butter to the crumbs and use your hands to mix it in. Press cookie crumb mixture into a cookie sheet that has been lined with wax paper. Let chill over night. Once cookie crust is chilled, it is time to melt the chocolate. Place white chocolate in a bowl and dark chocolate in a separate bowl, put 1/2 cap full of oil in to each. Place both bowls (if they fit, if not start with the white chocolate) in the microwave and heat for 30 seconds at a time until melted , make sure to take them out and stir between each 30 seconds. The white chocolate may take a little longer to melt since there is more of it. Once the chocolates are done start with the white chocolate and pour it over the cookie mixture, I try to zig zag it up and down the pan, it makes it easier to spread. Then gently use the back of a spoon to evenly spread the white chocolate, you may have some crumbs get into the white chocolate and that is ok. Once the white chocolate is spread do the same with the dark chocolate, this spreads much easier than the white chocolate. After both chocolates are on then sprinkle with crushed candy canes. Let chill about 3-4 hours or until chocolate hardens. Once it has hardened you can break it into pieces. Store in the fridge.
Recipe Notes

* I used a cookie sheet that was 17.25 X  11.5 X 1in

 

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Comments

  1. Looks delicious! I’ll have to try this for the holidays1

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