Cookies and Cream Bark

So September it’s almost gone, that means that summer it’s almost gone too, I am excited about that, I mean I like summer, I love Ice pops, Ice Cream, flip-flops, But when you live on a city that has a weather of 108° F you kind of miss the fall/winter all the time, I personally love to get to drink a GIANT cup of Hot chocolate, I also love the fact that I can bake in the oven to bring warmth to the house, I mean who doesn’t love that?

Last week I saw Rosie from Sweetapolita Making a “Cake batter & sprinkle bark” I thought that looked so pretty and I found it so creative!

Then I saw Naomi’s from Bakers Royale “Cookies and cream Breakaway” That reminded me of winter you know, white reminds me of winter haha and I immediately thought “I need to make this” I mean what can go wrong?

I had everything in hand White chocolate and Oreos.
I’m so glad i tried this, they are soooooooooooo good! So simple but so tasty!
They’ll take away 20-30 minutes off your time and If you have kids I’m sure they’ll love to help smash the Oreo cookies.

Ingredients:
10 oz. white chocolate or white chocolate chips
10-15 regular size Oreos, plus 2-3 more for topping

Preparation:
Line a 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine.

Pour mixture into pan. Use a spatula to smooth out top.

Finely chop remaining Oreos and sprinkle on top.

Chill for about 10-15 minutes until chocolate becomes solid.

Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork,knife or with your hands.

Note: If you use your hands to smash the Oreos your fingers will get messy…

But that’s the fun part isn’t it ? haha.

The only thing that’s left for us now is to have one piece of this bark and think that winter is coming soon!

Source: Bakers Royale