Cookies and Cream Bark
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 24 ounces white chocolate (I used chips)
  • 2 tablespoons vegetable shortening (I use Spectrum)
  • 1 cup chocolate cookies crumbs
  1. Cover a cookie sheet with foil or parchment paper.
  2. Stove top Method: Place the white chocolate and shortening in the top pan of a double boiler. Heat while stirring until thoroughly melted. Microwave Method: Melt 12 ounces of white chocolate chips and 1 tablespoon shortening in a microwave safe bowl. Repeat with the remaining white chocolate and shortening.
  3. Once the white chocolate is melted stir in the cookie crumbs until just blended. Do not over-stir.
  4. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  5. Let sit for 2 hours to firm up or put it in the freezer for 30 minutes.
  6. Break the cookies and cream bark into pieces. Store in a sealed container.
Add time for cooling.
Recipe by Premeditated Leftovers™ at