Crispy Cookie Bark Recipe By Tasty

Steps:

• Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping.
• Pour melted butter into the large bowl and stir until combined.
• Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
• Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
• Remove from baking sheet and break bark apart.
• Enjoy!

Steps:

• Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
• Add of the crush cookies to the melted white chocolate and mix it together.
• Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
• Sprinkle the remaining cookies over the top.
• Drizzle the chocolate over the bark.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

Steps:

• Line a small baking sheet with parchment paper.
• Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer.
• Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
• Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.