Cookies and Cream Breakaway


Lisa Neihouse, Faculty Contributor

Preparation: Line an 8×8 pan with enough parchment or wax paper for a 1-inch overhand on each side.

Ingredients: 10 oz. Ghirardelli white chocolate chips; 15 regular size Oreos, plus three more for topping.

Instructions: 1. Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for five minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. 2. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid. 3. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.