Update my dinner status, I'm making this tonight.
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4 chefs marked this as Try Soon
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 6-8 oz. white chocolate chopped into pea size pieces
- 10 oz. Vanilla Almond Bark
- 1 tablespoon Crisco or Parafin Wax
- 1 cup Andes Peppermint Chips
- 1 10-15 Oreos broken into peices
Preparation
Prepare a 13 inch rimmed cookie sheet by lining with Reynolds Quick Release aluminum foil. Set aside.
Melt the white chocolate chips, almond bark and Crisco in a heat safe bowl in the microwave in 30 second intervals. Stir after each interval and continue heating and stirring until smooth.
Sprinke 1/4 cup of the Andes Peppermint chips and 5 Oreo cookies (broken) over half of the baking sheet.
Gently pour the melted chocolate mixture odecember-044ver the Andes Peppermint chips and Oreos. Smooth with the back of a spoon (spray with PAM first). Evenly sprinkle the remaining Andes Peppermint chips and broken Oreos over the warm melted chocolate.
Chill until firm.
Remove from freezer/fridge and break into pieces.
Store in air tight container in a cool place.
