Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Line a pan with enough parchment paper for an inch overhang on each side.
Chop Oreos.
Melt chocolate until completely melted and cool for 5 minutes.
Add Oreos to chocolate and stir to combine.
Chill for 10 minutes until chocolate is solid.
Lift bark out of pan with overhanging parchment
Split bark with a fork. ENJOY.
Crush peppermint.
Microwave almond bark until able to stir creamy smooth.
Mix peppermint and almond bark.
Pour into square nonstick sprayed or buttered casserole dish.
If desired drop a few drops of food coloring and a few chocolate chips on top of mixture.
Swirl with a fork until color swirls in the mixture. Let cool.
Break with a knife into pieces.
(Red makes a beautiful Christmas candy.)
tir bittersweet chocolate, cream and peppermint extract in a heavy medium
Melt white chocolate for 1 minute in microwave.
Stir in peppermint.
Spread on cookie sheet covered with wax paper. Place in freezer until cool (approximately 3 minutes); break into pieces.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
Bark: Butter baking sheet (to secure
hite almond bark.
Stick a toothpick in an Oreo ball and
iece of waxed paper. Freeze peppermint bark until set, about 1 hour
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
Roll into walnut size balls.
Chill for at least 1 hour.
Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
Keep them refrigerated. Try to share!
tir in 3/4 cup peppermint chunks. Pour mixture onto the
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
ombined. Fold in half the peppermint bark. Pour mixture into the prepared
MAKE OREO PIE CRUST:
Preheat oven
r starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
Process peppermint candy in blender or food processor until it is a fine powder and set aside.
Break bark into pieces and place in large microwave-safe bowl.
Microwave at 50% power, uncovered, for 5 to 6 minutes, until bark pieces are soft.
Check and stir after 3 minutes.
Add candy to melted bark and stir well.
Spread onto waxed paper 1/4-inch thick.
Cool until hardened.
You may have to place it in refrigerator.
Break into pieces and store in airtight container.
Rim a martini glass with crushed candy canes or crushed peppermint bark.
Fill a cocktail shaker with ice. Add drink ingredients, shake and pour into rimmed martini glass.
orsels are melted.
PLACE peppermint candies in heavy-duty plastic