Cookies & Cream Peppermint Bark
makes about 35 pieces
- 1 pound white chocolate, chopped (use GOOD white chocolate chips)
- 2 cups crushed Candy Cane Joe Joe’s (about 22 cookies)
- 6-7 candy canes, unwrapped
- nonstick cooking spray
Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candy canes in a Ziploc bag—strain out the powder. In another Ziploc bag, crush cookies into large pieces.
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Alternately, you can melt in a microwave safe bowl in the microwave. Heat for three 30-40 second intervals on high power until melted. Remove from heat; stir in crushed cookies.
Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Remove wax paper from the top and chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.