Ingredients:
- 24 ounces white chocolate (I used
2 bags of white chocolate chips)
- 2 tablespoons vegetable shortening
(I use Spectrum)
- 1 cup chocolate cookies crumbs
Instructions:
- Cover a cookie sheet with foil or
parchment paper.
- Stove top Method: Place the white
chocolate and shortening in the top pan of a double boiler. Heat while
stirring until thoroughly melted. Microwave Method: Melt 12 ounces of
white chocolate chips and 1 tablespoon shortening in a microwave safe
bowl. Repeat with the remaining white chocolate and shortening.
- Once the white chocolate is melted
stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
- Spoon the melted chocolate onto
the cookie sheet. Then use a spatula to spread it evenly over the cookie
sheet.
- Let sit for 2 hours to firm up or
put it in the freezer for 30 minutes.
- Break the cookies and cream bark
into pieces. Store in a sealed container.
Credit: http://premeditatedleftovers.com/recipes-cooking-tips/cookies-and-cream-bark/#_a5y_p=3125799
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