To make the peppermint bark, I started by crushing the chocolate sandwich cookies into small pieces. I placed them in a bowl and set them aside for later.
Next, I melted some white chocolate in a microwave-safe bowl, stirring it every 30 seconds until it was smooth and fully melted. Once the white chocolate was ready, I added a few drops of peppermint extract and mixed it well to infuse that refreshing minty flavor.
I lined a baking sheet with parchment paper and poured the melted white chocolate onto it, spreading it evenly with a spatula. Then, I sprinkled the crushed chocolate sandwich cookies over the white chocolate, pressing them gently into the surface.
For an extra touch of holiday cheer, I melted some dark chocolate and drizzled it over the top of the peppermint bark, creating a beautiful contrast of colors.
To set the bark, I placed it in the refrigerator for about an hour until it hardened completely. Once it was firm, I removed it from the refrigerator and broke it into smaller, irregular pieces. The combination of creamy white chocolate, crunchy cookie bits, and the hint of mint made each bite a delightful experience.
The peppermint bark with chocolate sandwich cookies was a hit among my family and friends. It added a unique twist to the classic holiday treat and brought smiles to everyone’s faces. It’s a recipe that I will definitely be making again, especially during the holiday season.