I love to make chocolate bark because it’s easy, relatively inexpensive, and it doesn’t take any hard to find ingredients. This makes it a perfect gift for the chocolate lover, and a great addition to a cookie tray.
My inspiration came from Gingerbread Bagels who has some amazing treats on her blog. Hers is absolutely gorgeous, but I try to stay away from too much food dye, so I used white chocolate and regular Oreos. What is particularly great about bark is that you can put just about anything into it, and change the colors seasonally. Leave out the cookies and it’s gluten free.
How to make Chocolate Bark
Cut Oreos in quarters. This works better if they are slightly warm (mine were cold and the wafers popped off of the filling) and use a serrated knife.
Cut the kisses in half – lay them on their sides and start from the flat end. They, too, should be warm, or warm the knife (not serrated).
Put a piece of parchment paper on a baking sheet.
Melt a bag of chocolate chips in the microwave. I used Ghirardelli semi-sweet.
Spread the chocolate in a rectangle about 1/4” thick. Don’t worry about making it perfect.
Melt the white chocolate – watch carefully because it scorches easily. I used a 4 oz bar of Ghirardelli, which is my favorite white “chocolate” because it uses real ingredients.
Drop the white chocolate on the rectangle in 6 even blobs, and swirl with a butter knife.
Press the cookies and candy into the chocolate. Get them in there so they don’t pop out when you cut.
Set aside for an hour.
Lightly score the now firm but not completely solid bark where you want to break it. This is not critical, but will make your pieces look better so you don’t have to try to cut through the candy/cookies.
Add Holiday Chocolate Bark to your meal plan – I have a meal plan solely for holiday baking to make sure I have everything necessary.
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