Oreo Cookie Bark

One of the best things that I did this first year of law school was getting involved with the Student Bar Association.  For those not versed in law-speak, SBA is essentially law school student council.  We plan a variety of events – both social and educational – for the college of law.  I have met so many amazing people through it, and the events that I have helped plan or execute have been really rewarding.  Most importantly, though, I found a new group of people that I can force my food on.

I feel like when you become a food blogger it’s almost a requisite step that you begin to force your concoctions on anyone within arms reach.  To furnish the blog you are constantly cooking or baking, and you get to a point where you really don’t need more cookies in your freezer.  Seriously, four bags is enough.

I bake something special for the SBA meeting each week.  It’s usually stuffed with chocolate and portable as to keep me from dropping it.  Funny story — one time I was bringing cookies to a party at one of my old workplaces and I was carrying them in a Ziploc bag that was in another plastic grocery bag.  As I was walking the Ziploc bag slipped out and I didn’t notice until I was about a block away.  I ran back, picked up the Ziploc bag of cookies, and then served them as if nothing happened.

Note for the SBA-ers…I haven’t done this to you.  Yet.

My first SBA baked good was actually this no-bake Oreo Cookie Bark recipe.  I made a Facebook status about it the night before, and there was quite the buzz among the SBA-ers.  Immediately following my talking-it-up, I then began to worry that it wouldn’t live up to the hype and I’d be that person who oversold their cooking.  I overreacted and made my roommate taste test a bunch of the batch because I didn’t want to do it myself.  Based on their reactions – and my own once I finally had some – I think I can go out on a limb and say it turned out well.  Make it and decide for yourself!

Oreo Cookie Bark

Ingredients:

16 oz semi-sweet chocolate, chopped and divided in half

14 Oreos, crushed and divided in half

1/2 cup vegetable shortening

1/2 cup butter, room temperature

3 cups powdered sugar

Directions:

Line a baking sheet with aluminum foil.  Melt the chocolate and mix in the crushed Oreos.  Spread out on the baking sheet and place in the freezer for fifteen minutes.

Meanwhile, get started on the filling.  Cream together the shortening and butter until smooth.  Mix in the powdered sugar gradually until a thick filling is formed. Spread on the hardened chocolate and place in the freezer for another fifteen minutes.

Melt the remaining chocolate and mix in the rest of the oreos.  Spread on the chilled bottom layer of the bark and filling, making sure to spread the chocolate to the edges of the bark.  Freeze until hardened.  Serve chilled.

Source:  Cookies And Cups

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Peppermint Bark

A funny thing happened last week, and it wasn’t me almost walking into the wrong apartment.

(That happened too, though.)

I ran out of eggs.  You’re probably like, “What’s the big deal?  You can go a day or two without eggs.”  My response to that would be, “Yes, a normal person could.  Emphasis on the word normal.”  Bakers and food bloggers are not normal.  Nope.  And we can’t go a day without eggs.  Oh no.  That would mean a day without frittatas.  A day with baking.  I mean, you might as well just stay in bed all day and consider it a lost cause.

Dramatics aside, (I know, crazzzyyyy thought for this blog) I did have to make something for softball and with no eggs, my options were pretty slim.  It also had to come together in about an hour.  Talk about a tall order.  I scanned the blogs for any no-bake recipes, but most of them required hours of setting.  I needed something quick.

Cue the peppermint bark entrance.

I don’t know why I didn’t think of this sooner.  I always make it for my holiday baskets, and they are an absolute cinch to make.  I guess they just seem too seasonal for me.  Just like you don’t break out velvet until winter, it felt a bit early for peppermint.

Well, I ended up saying, “Screw you, seasonal” and made it anyway.  And it was a complete who-cares-that-it’s-still-October-hit.  This is seriously one of the easiest desserts to make.  You just melt white chocolate, pour some crushed peppermint candy on top, and you have a fantastic dessert that goes a long way.  Barks are great because they can be a vehicle for a whole bunch of toppings.  Nuts and cranberries would be great on this instead of the peppermint, or even a different candy.  Let your imagination run wild!

Peppermint Bark

Ingredients:

2 lbs white chocolate, melted

1 cup crushed peppermint

Directions

Line a cookie sheet with tinfoil and set aside.  In a microwave safe bowl, melt the chocolate.  Do it in 30 second intervals, stirring at each interval to make sure the chocolate doesn’t burn.  Sprinkle the crushed peppermint on top.  Place in freezer to set for 40-60 minutes.  Break into pieces and serve.