We were doing errands on Saturday when my youngest son spotted a cookies and cream candy bar and asked for it. Although he is 5 years old, he has never asked for or been given a candy bar before so I wanted to be able to say yes, but it contained ingredients that he couldn’t eat.
When we got home I decided to try my hand at making cookies and cream bark. The first batch was ugly. My daughter said it looked like “a pyroclastic lava flow”. But everyone agreed that it was delicious, so I decided to try again.
Kitchen Tip: If you want to crush cookies or crackers without leaving a layer of crumbs on your counters, put them in a ziploc bag, squeeze the air out, close it, double check to make sure it is really closed, and then roll a rolling pin over the bag until the crumbs are your desired consistency.
I used Pamela’s Products Extreme Chocolate Mini Cookies to make this gluten-free, but you can use any crunchy chocolate cookie. If you use an oreo-type cookie, I recommend scraping the cream filling out and just using the cookie part otherwise this ends up being ridiculously sweet. If you talk one of your children into scraping the cream filling out for you, remind them to do it with a spoon and not their teeth.
If you wish, you could use this bark recipe to make “candy bars”. Remove the bark from the foil, place the bark on a cutting board (let it sit until it is at room temperature if you went for the fast freezer method) and then use a pizza cutter to cut it into 8 – 10 bars.
- 24 ounces white chocolate (I used chips)
- 2 tablespoons vegetable shortening (I use Spectrum)
- 1 cup chocolate cookies crumbs
- Cover a cookie sheet with foil.
- Melt 12 ounces of white chocolate chips and 1 tablespoon shortening according to package directions. Once melted stir in ½ cup of the cookie crumbs until just blended. do not over-stir.
- Repeat step 2 with the remaining white chocolate.
- Spoon the melted chocolate on to the cookie sheet. Then use a spatula to spread it evenly over the foil.
- Let sit for 2 hours to firm up or put it in the freezer for 30 minutes. Break into pieces.
Making sweets at home gives me complete control over the ingredients, so I can ensure that my kids don’t eat something that they must avoid for health reasons. It also helps me feel a little bit less like an ogre when I have to say no.
This post is linked to Tempt My Tummy Tuesday.