The Bridge School Chocolate Cookie Bark

These barks are quick and easy, which makes them great for kid chefs.

(For about 2 dozen pieces)

Ingredients:

• 20 crème-filled chocolate sandwich cookies
• 2 2/3 cups white chocolate chips OR semisweet chocolate chips
• 1-teaspoon vanilla extract (use with semisweet chips only)

Directions:

• Line a 9-inch baking pan with wax paper.
• Pour the cookies into a large bowl and break them into small pieces by hand or the back of a wooden spoon, a job your child will love!
• Melt the chocolate chips in a large microwave-safe bowl or the stovetop according to the package directions (add the extract after the chips have melted).
• Remove from the microwave/stovetop and quickly fold in the cookie pieces with a spatula.
• Scrape the mixture into the prepared pan and spread to about a ½ inch thickness.
• Refrigerate until solid, about 1 hour.
• Remove the bark and peel the wax paper off.
• Set the bark on a cutting board and cut it into 12 bars or 24 triangles for boxing.
• Store in airtight container

ENJOY!