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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Black and White Chocolate Mint Bark

"Creamy white chocolate topped with a crunchy mint cookie!"
You may also enjoy:
Fruit and Nut Bark
Peppermint Candy Bark
Sweet and Salty Bark

24 oz. white chocolate chips
2 cups fudge covered mint cookies, chopped

1.   Line a sheet pan with parchment paper.

2.   Using a sharp knife, chop the cookies into little pieces.

3.   In a glass bowl, microwave the white chocolate chips until they are melted.  This will be different for all microwaves.  I suggest starting with 30 seconds, mix with a wooden spoon and continue with 30 second intervals.  Do not over-cook the chocolate.  Once the chips are melted to a spreadable consistency they are ready.

4.   Spread the chocolate on the parchment paper to 1/2" thickness.

5.   Sprinkle the chopped cookie over the white chocolate; use you hand to gently press into the chocolate.

6.   Return pan to freezer for 30 minutes.

7.   Remove from freezer.  Use a sharp knife to chunk into bark pieces. (The bark will be fine at room temperature at this point.)

8.   Serve and enjoy!


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