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Milk Chocolate-Peppermint Bark
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| YIELD: Makes 2 3/4 lb. TOTAL: 6 HOURS, 25 MINUTES COURSE: Candy, Desserts Ingredients | |
| 1 teaspoon | butter |
| 3 (11.5-oz.) packages | milk chocolate morsels |
| 12 cream-and-mint-filled chocolate sandwich cookies, broken into pieces | |
| 1 cup | small pretzel sticks |
| 1 1/4 cups | coarsely chopped soft peppermint candies, divided |
Preparation
Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter. Microwave milk chocolate morsels in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and 3/4 cup coarsely chopped candies. Spread in prepared pan. Sprinkle with 1/2 cup coarsely chopped candies. Let stand until firm (about 6 hours). Break or cut into pieces. Store in a cool place up to 3 days.
Note: We tested with Oreo Double Delight Mint 'N Creme Cookies. Do not freeze bark. Freezing will cause a powdery white coating called bloom.
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