Recipe by ThatBobbieGirl
About an hour before we were to leave for our New Year's Eve get-together with some friends, I assembled the candy tray I was taking. It was only after I'd put in the Panocha Walnuts, Cinnamon Spiced Almonds and the White Chocolate-Cranberry-Pecan Bark, that my daughter pointed out there was one more empty "hole" on the tray. Yikes! I'd only made three items. My mind racing - knowing I still needed a shower and had a ton of stuff to do, I found a dozen Oreo cookies, some milk chocolate and white chocolate. Eureka! A recipe is born! Oh, and everyone kept coming back to grab bits of this - and it was the only item on my candy tray that disappeared completely.
Top Review by JamesDean'sGirl
TWO kinds of chocolate and Oreo cookies-what's not to love?!!! I don't know who tackled more of this-my husband or myself! (Our poor son didn't even stand a chance!)This is great--much better than the fudge-coated Oreos in the supermarket. It has the perfect balance of sweet, crunchy cookies and smooth, creamy chocolate. I found it easier to cut the Oreos after I chilled them for a while; I also used a combination of melted peanut butter chips with the white chocolate in the drizzle...next time I may try butterscotch....COOKIE MONSTERS AND CHOCOPHILES--DO NOT PASS THIS ONE BY!
- 12 -15 oreo cream-filled chocolate sandwich cookies, carefully broken into quarters
- 12 ounces milk chocolate
- 6 ounces white chocolate
Directions See How It's Made
- Melt the milk chocolate in a double boiler, stirring until smooth.
- Drop in the broken cookies, and stir VERY gently to coat the cookies well.
- (If you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) Spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
- Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
- Melt the white chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
- Let cool& harden, then break into approximately bite-sized pieces.
- To cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: I take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
- The chocolate will cool& harden a lot quicker than if you left it on the counter.