Homemade Samoa Bars

We are always on the lookout for a new sweet treat. I am constantly baking with my boys to keep us all entertained during the day, especially in the winter. To top that, my hubby is constantly searching magazines and the internet for new food that he or I can whip up. He found these and I just had to make them. They are super impressive for company, so perfect for this season! I will tell you, I double the shortbread recipe, we LOVE to have a thick shortbread on the bottom of these decadent bars. Actually, we love double the crust on pretty much everything!

Homemade Samoa Bars

Printable Version

Shortbread (I DOUBLE this shortbread recipe, we prefer thick crusts)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

Coconut topping

4 cups shredded sweetened coconut

20 ounces store-bought

3 Tablespoons milk

1/4 teaspoon salt

10 ounces dark chocolate

Make the shortbread cookie base:

Preheat oven to 325ºF. Line a 13-by 9-inch metal baking pan with parchment paper, leaving an overhang on two sides.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute. Turn the mixer to low, and then carefully add the flour mixture to the bowl, beating just until combined and scraping down the sides as needed. (Do not overmix the shortbread dough or it'll be too crumbly to cut once baked.) Transfer the dough into the prepared baking pan and press it into an even, flat layer.

Bake the shortbread until barely golden, 15 to 18 minutes. Transfer the pan to a wire rack and let it cool completely while you make the topping.

Make the coconut topping:

Turn the oven up to 350ºF. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes until it's toasted, stirring frequently to ensure even browning and so that it does not burn. Alternatively, you can do this in a large skillet on the stovetop over medium low heat, stirring constantly.  Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the ingredients in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine the caramel mixture with the toasted coconut in a large bowl. Immediately spread the coconut mixture over the cooled shortbread, pressing it to adhere to the shortbread base. Work quickly, as the caramel mixture will begin to firm up and won't adhere if it cools too much. Let the bars sit at room temperature for 30 minutes.

Using the parchment paper overhangs, lift the shortbread out of the pan and onto a cutting board. Slice the shortbread into bars by spacing your cuts to make 3 columns down and 10 rows across to form 30 roughly 2-inch by 1-inch cookie bars.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of each of the cookie bars into the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Recipe from justataste.com

Makes About 30 cookie bars

Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce

In the mood for light snack that will have you going back for more, and more, and more?? These are it. I have made these multiple times, most recently for our superbowl party. Everyone was diving in and fighting for the last bites...okay so I was fighting for the last bites. Not to mention the cheesy, delicious flavor that the gruyere cheese sauce adds. I was basically drenching each and every bite in the creamy sauce right before it hit my tongue! I am 100% addicted to these salty, chewy morsels. I hope I can get you addicted, too!

Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce (recipe below)

Printable Version

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until you get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag (like a zip-top gallon size bag); close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four pieces of equal size, and roll into snakes about 1-1.5 inches thick. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 inch in width. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Recipe from Mel’s Kitchen Cafe

Makes about 40 bites

Gruyere Cheese Dipping Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup grated gruyere cheese

kosher salt, to taste

fresh ground pepper, to taste

Melt butter in small saucepan over medium-low heat. Add flour and whisk, cooking for one minute. Then, gradually whisk in 1 1/2 cups milk.

Increase heat to high; bring to a low boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes. Remove from heat and add cheese, stir until melted.

Season with salt and pepper.

Recipe adapted from Food.com

Makes about 1 1/2 cups dipping sauce

Pumpkin Pie Bars

I’m not a pumpkin pie fan. I feel like it is usually extremely underseasoned, and I hate the fact that the crust is about 1/16th of the piece of pie. I am a crust girl! I want as much crust as pumpkin filling, and so that’s how I made these delicious bars. I added and almost doubled the spices from the original recipe, as well as bulking up the crust quite a bit for a heartier bite. These keep me going back for more, which is something I just can’t say about the usual pumpkin pie! I’ll be making these for Thanksgiving this year, no question!

Pumpkin Pie Bars

Printable Version

Crust

1 cup butter, softened

1 cup brown sugar

2 cup all-purpose flour

1 cup rolled oats

Filling

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

3/4 teaspoon salt

1 1/2  teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.

Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, cloves and pumpkin pie spice. Pour over baked crust. Bake in preheated oven 35-40 minutes, until set. Let cool, then refrigerate for a few hours before cutting into squares. Serve with whipped cream!

Highly adapted from allrecipes.com

Makes 20 bars

Homemade Bread

Alright, here I am admitting that I have honestly never, ever, made wonderful white bread. I have made great rolls, great pizza dough, but NEVER great bread. I don’t know what it has been, but I do know that it has always been a struggle for me. My luck, my skills, something has changed...and I’m pretty stinking sure that it wasn’t me, but this recipe! Every bite of this bread has been divine. From the second out of the oven that I consumed at least 3 slices, to my lunch today that made one of the best grilled cheese’s I have ever eaten in my life. It is a big, fluffy loaf with the most delectable moist center. Perfect plain, as toast, dipped in soup, or used as sandwich bread...I have done all of these methods in the last 2 days and I would do them all again in a heartbeat!

Homemade Bread

Printable Version

2 cups warm water

2 1/2 tsp yeast

1/2 TB sugar

1/4 cup melted butter

1 TB salt

1/4 cup sugar

1/2 cup evaporated milk

5-7 cups flour, white or wheat (can use more if needed)

1 TB shortening

1 TB butter (to top bread)

Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.

Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.

If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.

Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.

Knead the dough for 2-3 minutes.

Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.

Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 20-25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

Enjoy!

Recipe from iheartnaptime.net

Makes 2 loaves

German Pancakes

I have eaten German pancakes forever. Like, since I can remember, forever. Usually it was at my cousin Katie's house...my wonderful aunt would always make these for us the morning after a slumber party. I remember always running up the stairs and smelling these babies cooking. They still are my favorite go-to breakfast whenever I have visitors, and also a sneaky way to get one of my twin boys to eat eggs! These puff up beautifully when the are cooking, so be ready to show them off directly out of the oven...they fall fast!

German Pancakes

Printable Version

6 eggs

1 cup flour

1 cup milk

1/2 tsp. salt

1/2 tsp. vanilla

1/4 cup butter

Preheat oven to 350 degrees. Melt butter in 9x13 inch pan. In a medium bowl, mix eggs, flour, milk, salt and vanilla. Pour batter into prepared pan. Bake on middle rack in the oven for 25-35 minutes. Serve with butter, powdered sugar, and syrup.

Serves 6.

Frog Eye Salad

We have officially started barbeque-ing again! This rings in the summer season of get-togethers. I’m always asked to bring something, and this is a classic, isn't it? I swear this is at every party with more than 15 people! It is a wonderful go-to recipe, and I have to admit, THIS recipe is one of the best that I have had. It has a couple extra ingredients that I have not seen in other Frog Eye Salad recipes...that must be what makes it so yummy!

Frog Eye Salad

Printable Version

1 C. sugar

2 Tbsp. flour

1 3/4 C. pineapple juice(from tidbits below)

2 eggs

1 Tbsp. lemon juice

Salt if desired (1 tsp.)

3 quarts of water

1 - 16 oz. acini de pepe pasta

3 cans mandarin oranges

2 cans pineapple tidbits

1 can crushed pineapple

1 carton cool whip (9 oz), partially thawed

1 C. miniature marshmallows

1 C. coconut (optional)

Drain 2 cans of pineapple tidbits to make 1 3/4 C. juice.  Combine sugar and flour and salt in a sauce pan.  Slowly beat in the two eggs, then gradually stir in the pineapple juice.  Cook over moderate heat until thickened.  Add lemon juice. Cool to room temperature.  

Meanwhile, bring water to boil and add acini de pepe.  Cook at rolling boil until done and drain

pasta.  Rinse with cold water and drain again.  Cool to room temperature.  

Combine egg mixture and pasta and refrigerate overnight in airtight container.  

Drain mandarin oranges and crushed pineapple and add to pasta. Mix in cool whip, marshmallows, and coconut, if desired. Refrigerate until chilled.

Serves 30

Recipe from Wendy

Coconut Roulade with Rum Buttercream

I used to hate coconut. Really, when I was younger I would steer as far away from it as I possibly could. My mom always told me, “I used to hate it too, and then it grew on me. One day, I just loved it, and now I can’t go back!” Well, my mom was right, as always. ALWAYS. One day I woke up, and loved coconut! Go figure. I pretty much try every coconut thing I can get my hands on. A few weeks ago my mom made me some macaroons, and O MY GOSH. Heaven. Those coming soon! This cake is beyond moist and I was praised, literally, from those that I *shared with. *I didn’t share much!

Coconut Roulade with Rum Buttercream
Printable Version

Cake
Unsalted butter, for the pan
1 cup all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, separated, plus 2 egg whites, all at room temperature
1/2 cup vegetable oil
1/2 cup coconut milk, at room temperature
1 1/2 teaspoons coconut extract
Pinch of cream of tartar
Confectioners' sugar, for dusting
1 tablespoon white rum (I used ½ Tbs. rum extract)

Frosting
6 large egg whites, at room temperature
1 cup plus 2 tablespoons granulated sugar
3 sticks unsalted butter, at room temperature, cut into pieces
3 tablespoons white rum (I used 1 ½ Tbs. rum extract)
4 cups sweetened shredded coconut

Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.
Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.
Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

Serves 10
Recipe from Food Network Magazine

Crock Pot Hot Chocolate

Powdered hot chocolate and me...we don’t get along. It is always too watery, doesn’t have enough sugar, tastes powdery-you name it. You all know what I’m talking about. You have all went to a big party and had a big styrofoam glass of nasty hot chocolate. Don’t be that person that serves the ickey stuff that only the kids will drink! Make this creamy, rich, decadent wonderfulness instead!!

Creamy Crock Pot Hot Chocolate
Printable Version

1.5 cups heavy cream
1 can of sweetened condensed milk (14 oz)
2 cups milk chocolate chips
6 cups milk
1 tsp vanilla extract

Stir all the ingredients together in your crockpot.  Cover and cook on low for 2 hours--coming back to whisk it every so often.  Garnish with whipped cream or marshmallows

Recipe from http://itsdinnertime2.blogspot.com
Serves 8 1 cup glasses

Sugared Pinwheels

I couldn’t stay out of these simple sugar cookies. They are beautiful to look at, but more enjoyable to eat! I have always been a tiny bit intimidated by these rolled-up-versions of sugar cookies, but LET ME TELL YOU...this was so easy. Way easier than rolling, and stamping, and re-rolling regular sugar cookie dough. And I’m not going to lie, you know those sugar cookie dough rolls with the cute little christmas trees or snowmen that you can get at the grocery store? These taste JUST like that! Except they are homemade, which therefore gives you all-out access to the dough. O shoot. I might have eaten just as much dough as actual cooked cookies! AND they can sit in your fridge or freezer until you are ready to cut them and cook them, even better. What a great recipe to have on hand!

Sugared Pinwheels
Printable Version

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon unsweetened cocoa powder
3/4 teaspoon red or green food coloring
1 teaspoon ground cinnamon (optional)
1 tablespoon sanding sugar (clear or red), plus more for coating

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the almond extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.

Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red/green dough on top of the plain dough; remove the top piece of parchment and trim the edges. This is optional, but at this point sprinkle the ground cinnamon and sanding sugar on top. Starting from a long end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight. If you choose to freeze your dough, at this point wrap in tin foil as well and place in a resealable plastic bag for up to 2 months. When it comes time to bake, move to refrigerator to thaw for 3 hours prior to baking.

Preheat to 350 degrees F. Line a baking sheet with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

Recipe highly adapted from Food Network Magazine
Makes about 20 cookies

Lamingtons

A decadent homemade yellow cake covered in a rich, creamy chocolate...topped with coconut. If I didn’t get you with that description, I don’t know what will! Cody is always throwing random recipes at me, and almost all of them turn out wonderful. This was no exception!

Lamingtons
Printable Version

8 Tbs butter, melted
1 cup flour
1 tsp. baking powder
½ tsp. kosher salt
½ cup sugar
3 eggs, separated
1 tsp. vanilla extract
8 oz. milk chocolate, chopped
½ cup heavy cream
8 oz. unsweetened shredded coconut

Honey nut chex, crushed (if desired)
Heat oven to 350 degrees. Grease and flour and 8x8 baking pan, set aside. Whisk flour, baking powder, and salt in a bowl; set aside. In a large bowl, whisk sugar and egg whites until soft peaks form. Add butter, egg yolks, and vanilla; fold until combined. Add dry ingredients; fold until smooth. Pour into prepared baking pan; smooth top. Bake until a toothpick inserted in the middle comes out clean. About 20 minutes. Cool 20 minutes. Invert cake onto a rack; cool completely. Cut into 16 squares; set aside.

Place chocolate in a bowl. Boil cream in a 2 quart saucepan over high heat; pour over chocolate and let sit for 1 minute. Slowly stir until smooth; set aside. Place coconut in a pie dish. Roll cake squares in chocolate, and then roll in coconut; (this is the time to roll in those honey nut chex if you decided to add them for an extra crunch!) transfer to a rack. Chill until chocolate sets, at least 1 hour.
Recipe from Savour Magazine
Makes 16.

Baked Doughnuts

Think regular doughnuts are just too greasy, too sugary, too fattening? Well, this is the recipe for you. These BAKED doughnuts are delicious, just like all of Melanie’s sweet treats! Straight from the oven these are melt-in-your-mouth amazing. I couldn’t stop popping these in my mouth! Wouldn't you love to find a plate of warm morsels on your doorstep this holiday season? I know I would...HINT HINT....

Baked Doughnuts
Printable Version

Doughnuts
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt

Topping
1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon cinnamon

Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss  with the cinnamon and sugar. Serve immediately.

Makes about 1 1/2 dozen doughnuts/doughnut holes
Recipe from melskitchencafe

Note from Melanie: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

Cookies and Cream Bark

Still procrastinating those dreaded neighbor gifts? Dread no more. 2 ingredients...really?! Delicious...beyond delicious! Easy...yep! Seriously I have been getting compliments right and left about this amazing (THEY don’t have to know how easy it is!) Cookies and cream bark. If I was a good neighbor I would pair it with these Brigidaires and perhaps some of these Homemade Caramels, but to put it simply, I was lazy this year! These will hit the spot for everyone on your list, especially chocolate lovers!

Cookies and Cream Bark

Printable Version

14oz. Ghirardelli white chocolate chips or almond bark (I prefer almond bark)
20 oreos

Chop 15 oreos into approx. 9 pieces each. Crush the remaining 5 oreos using a fork or knife.
Line a 12x18 baking sheet with parchment paper.
Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. I don’t have a double boiler, (which is crazy, I really need one! Hint. Hint!) so I simply use a heat resistant glass bowl that fits tightly on top of a saucepan with 1” of boiling water. Make sure to wear oven mitts, the glass bowl will get very hot. After stirring continuously and the chocolate completely melted, remove from heat and allow to cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture onto preparted 12x18 inch pan. Use a spatula to spread into a ¼” inch layer and smooth out top.
Sprinkle remaining Oreos on top of bark. Chill for about 10 minutes until chocolate becomes solid.
Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

 

Recipe adapted from www.bakersroyale.com

When broken into approx. 3” squares, makes about 15.