Copycat Cookies’n’Cream^TM-Style Bark

Name: Copycat Cookies’n’CreamTM-Style Bark
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 10 oz (280 g) white chocolate, melted and cooled slightly; ⅓ cup (30 g) chocolate wafer cookies (without cream filling), broken into pieces

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Preparation 15 min
Chilling 15 min
Servings 12

Vegetarian
Vegan
Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 10 oz (280 g) white chocolate, melted and cooled slightly
- ⅓ cup (30 g) chocolate wafer cookies (without cream filling), broken into pieces

Preparation

- Line an 8-inch (20 cm) square pan with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the melted chocolate with 3 tbsp of the broken cookies. Spread the mixture out in the pan into an even layer using an offset spatula. Sprinkle with the remaining cookie pieces. Let set in the refrigerator for 15 minutes.
- Unmould and break the bark into pieces. The bark will keep for 2 weeks in an airtight container in a cool, dry spot.

Personal Note

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17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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Copycat Cookies’n’Cream^TM-Style Bark

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan