Candy and Cookie Bark

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.