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.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 20|
|Calories from Fat: 52 (50%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.8mg||1 %|
|Sodium 66.7mg||2 %|
|Potassium 45.8mg||1 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.5g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 104
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