Cookie and Candy Cane Chocolate Bark

Adapted from Taste of Home Magazine

  • 1 lb mint creme sandwich cookies, broken into chunks
  • 16 ozs semisweet chocolate chips, melted
  • 1/8 tsp peppermint extract
  • 7 ozs white chocolate chips, melted
  • 1/2 cup peppermint candies, crushed
Cookie and Candy Cane Chocolate Bark
Place a piece of wax paper onto bottom of a jelly roll pan; set aside. To melt semisweet chocolate chips, place in a saucepan over low heat until smooth. Repeat in another saucepan for white chocolate chips. Remove from heat and add cookie chunks to the semisweet chocolate. Mix until all cookie pieces are covered in chocolate. Spread evenly in pan; set aside. Add peppermint extract to melted white chocolate. Mix well. Drizzle over chocolate mixture in pan. Sprinkle with crushed peppermint candies. Chill one hour, or until chocolate is set. Break into pieces to serve.
Print (No Image)
Posted: 12/28/2017
Rated by 0 users (0.00)
WW Points* : 3.82
24 servings
Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 162
Calories from Fat 50 (31%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 5g 25%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 12mg 0%
Potassium 0mg 0%
Total Carbohydrate23g 8%
Dietary Fiber 0g 0%
Sugars 17g
Protein 1g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.