Foodie Friday: Peppermint Oreo Bark

So…I really hope this lives up to the hype.

Fingers crossed.

OK, there hasn’t been much hype…just me teasing you about posting it and then not delivering the goods last week.

But now the time has come. I tried this recipe again, tweeking it a bit and I feel like the results are wunderbar.

(Yes, I speak German now. Try to keep up, will you?)

Which reminds me of this:

And because we don’t have much time to read or try superfluous things (and because you probably just lost a minute of your life you’ll never get back by watching that video), let’s get to getting.

I assure you that this is easy-peasy, lemon squeezy.

And tasty too…but I can brag on it because I didn’t come up with it; I just (I think) improved it…in that it actually stays together now, instead of being all tiny pieces only worthy of eating on ice cream.

Or out of the container with a spoon.

Don’t judge.

Drumroll please…

Peppermint Oreo Bark

Ingredients:

• 10 mini candy canes, crushed (about 1/2 cup)
• 12 Oreos, chopped (about 1 cup) (I used the peppermint ones from Aldi for a more pepperminty flavor)
• 2 cups milk chocolate chips (or semi-sweet)
• 2 cups white chocolate chips

Directions:

1. Line a cookie sheet with parchment paper.
2. Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth.
3. Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos and pat them just a tiny bit to make sure they are embedded in the chocolate.
4. Turn your oven on low heat (or warm if it is an option) and place the cookie sheet inside, just while you melt the white chocolate chips; you just want the milk chocolate to stay softy and melty (yes, that’s the technical term) so the two layers will blend together.
5. Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (Use 50% power for the white chocolate because it’s a little bit fussy.)
6. Remove cookie sheet form oven. Pour white chocolate over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes, and gently pat the candy canes into the melted chocolate.
7. Chill until set, break into pieces and serve.

One tip: BEFORE you break it into pieces, remove the whole thing from the parchment in one chunk (if possible) and flip it over; then you can commence the "breaking" part. Otherwise, you'll have wayward pieces of candy cane flying all over your kitchen...and while the fresh breath Indy gained from "helping" clean up the pieces on the floor was lovely for the two minutes it lasted, I doubt you want to spend days cleaning up shards of candy cane which find their way into every nook and cranny of your kitchen.

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