If you have leftover holiday cookies, make this Left Over Holiday Cookie Bark!
Recipe by Mimi Council.
Left Over Holiday Cookie Bark
Makes 13 x 18 inch baking sheet
12 left over holiday cookies, preferably shortbreads or butter cookies
18 ounces (510 grams) organic milk chocolate, finely chopped
Method Line a baking sheet with parchment paper.
Finely chop the cookies so they are small bits. I used 12 shortbreads, which added up to about 2 cups of chopped cookies (incase you’re using different kinds).
Using a double boiler, add about 80% of the milk chocolate and melt until it is completely melted and has reached 110°F on a chocolate thermometer. Remove from heat.
Add in the remaining milk chocolate and stir to combine completely. Let sit until it reaches 89°F on a chocolate thermometer.
Add about two thirds of chopped cookies into the melted chocolate and stir to combine completely. Pour the chocolate mixture onto the parchment paper and spread out evenly. Top with the remaining chopped cookies.
Place in the freezer to set, a few hours or overnight. Remove from freezer and break into pieces.
Store in a cool dry place, or in the fridge for up to 2 weeks.
Gluten Free – Just make sure you’re using gluten free cookies.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!