Happy Halloween Eve!
Hope your Halloween weekend is going well. We got dressed up last night for a Halloween party. Went as Little Red Riding Hood and the Big Bad Wolf!
You can’t see in the photo, but I also had a really cute basket lined with red & white checked fabric. So much fun!
My office is having a Halloween potluck tomorrow, and I decided to sign up to bring what I often bring for office potlucks…Chocolate Cookie Bark! The reason I love this recipe so much is that it only requires FOUR ingredients and it does not require any baking! It couldn’t get any easier than this, folks.
- One box of semi sweet chocolate squares
- One box of white chocolate squares
- 1 tbsp peanut butter (creamy/crunchy…doesn’t matter)
- 10 chocolate sandwich cookies (like Oreos)
First, you have to crush the cookies…Because you need the crushed cookies divided in half, the easiest way I have found is to put five cookies each into two separate sandwich bags (I double-bag them to make sure I don’t get crumbs everywhere) and crush them with a rolling pin or the bottom of a glass.
Then, unwrap the chocolate and put them into 2 separate microwave-safe bowls.
Microwave them for 20 seconds at a time until they are melted.
Mix the one tbsp of peanut butter into the white chocolate.
I decided to be ambitious and try to dye the white chocolate orange for Halloween. It didn’t turn out really orange (more peachy), but oh well. You can skip this step.
Then, mix the crushed cookies into both bowls of melted chocolate.
Line a rectangular baking dish with parchment paper. Then, starting with the semi-sweet chocolate mixture, start glopping spoonfuls of the chocolate onto the parchment in somewhat of a loose checkerboard pattern. It won’t look pretty yet, and it absolutely doesn’t have to be perfect (one of the beauties of this recipe!).
Fill in all the gaps with spoonfuls of the white chocolate mixture. Make sure that when you’re done, you have a solid rectangle of different blobs of chocolate. Again, perfection is NOT the goal here.
Run a butter knife back and forth both vertically and horizontally through the mixture to make a swirl pattern. Make sure each piece of bark will have swirls of both flavors, but don’t swirl too much or worry about making it too uniform. You don’t want it to be fully mixed together, just swirly.
Put the baking dish into the fridge for at least an hour. Once the chocolate has cooled and solidified, use a knife to break it into small pieces. And you’re done!
Hope everyone is ready for a fun day of tricks and treats tomorrow!