Candy and Cookie Bark - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 bar mint chocolate
- 3 package 100 Calorie Packs Oreo Thin Crisps
- 3 medium peppermint candy canes
Instructions
- Line a baking sheet with foil. Melt chocolate in microwave on high, stirring every 10 to 15 seconds, or in a medium saucepan over very low heat, stirring often until smooth.
- Stir in 1 cup crumbled cookies. Scrape onto lined pan. Spread to about 1/4 in. thick. Immediately sprinkle with crushed candy canes and remaining crumbled cookies. Pat in slightly.
- Refrigerate until firm, about 45 minutes. Cut in uneven pieces. Refrigerate airtight with wax paper between layers.
- Different Takes: Use a 12-oz bag of white chocolate chips instead of mint chocolate. Spoon chocolate mixture into decorative paper candy cups instead of spreading it on a baking sheet. Substitute 1 1/4 cups chopped nuts for the cookies and chopped crystallized ginger for the candy canes.
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