Candy Cane Oreo Cookies Bars Recipes

OREOS AND CANDY CANE CHOCOLATE BARK

Steps:

• Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

LAYERED CANDY CANE DESSERT

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

CANDY CANE OREO COOKIES BARS

Steps:

• Beat butter and sugars until creamy, using a mixer. Add in salt, eggs and vanilla. Slowly add flour, baking soda and cocoa, until combined completely. Fold in crushed Oreos and chocolate morsels (batter will be thick). Press into a parchment paper lined 15x10x1 baking sheet. Bake in a 375 degree oven for 15- 20 minutes, until soft in center and cooked on outside (adjust according to own oven). Remove from oven (will set while cooling). While baking, heat condensed milk and butter in a small saucepan on medium heat. Stirring constantly with a whisk, add white chocolate to warm milk mixture. Remove from heat and stir until smooth (about 2 minutes). Pour over cooked cookie bars and sprinkle immediately with crushed candy canes. Allow to set (about 30 minutes). Cut and enjoy!

CANDY CANE COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

OREO™ COOKIE BARK

Steps:

• Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
• In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
• In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
• Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
• Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.