Cookies N' Cream White Chocolate Bark

1. 1

   Line a baking sheet with a Silpat or parchment paper that has been sprayed.

2. 2

   In a double boiler, melt the white chocolate over medium heat, stirring constantly to prevent the chocolate from burning. When the chocolate chunks are almost melted, remove from heat and continue to stir until everything is smooth.

3. 3

   Stir in the crushed cookies.

4. 4

   Using a spatula, spread mixture evenly over the prepared baking sheet. Sprinkle the sanding sugar on top. Refrigerate at least 30 minutes until the bark is completely firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.