Recipe Details
Ingredients
-
1(20 ounce) packagechocolate sandwich cookies with creme filling
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2(18.5 ounce) packageswhite chocolate
Cooking Directions
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Line a 10×15-inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
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In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
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In a microwave-safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
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Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
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Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef’s knife. Store in airtight container.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe50 | |
| Calories59 | |
| % Daily Value * | |
| Total Fat 3g |
3% |
| Saturated Fat 1g |
3% |
| Cholesterol 0mg |
0% |
| Sodium 55mg |
2% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 0g |
1% |
| Total Sugars 5g |
|
| Protein 1g |
|
| Calcium 6mg |
0% |
| Iron 0mg |
2% |
| Potassium 21mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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