12ounceswhite chocolate wafers(premium chocolate like Ghirardelli)
⅓ cuppeanut butter
10Oreo cookies(use gluten-free cookies or omit to make gluten-free bark)
a variety of pastel-colored Easter/spring candies: M&M's, chocolate eggs, sprinkles, Sixlets
Instructions
Place the cookies into a sandwich-sized plastic bag. Squeeze out the air and seal. Use a mallet or rolling pin to break the cookies.
Melt white chocolate in a microwaveable dish for 30-second intervals. Stir after each interval until melted.
Stir in 1/3 cup of peanut butter until mixed well. (If you like extra peanut butter, add 1/2 cup instead.) Add broken cookie pieces and stir until distributed throughout the white chocolate mixture.
Cover a cookie sheet with parchment paper. Pour the chocolate mixture onto the paper and spread it to form a large square in an even layer.
Decorate with Easter and spring candies--as much or as little as you prefer. Place cookie sheet with chocolate bark in the refrigerator for 10-15 minutes to set.
Score the bark into 15 pieces and break it apart.
Notes
Peanut Butter Amount
This recipe is very flexible. If you like a lot of peanut butter or cookies, add more. Always add a small amount and taste before adding more peanut butter or cookies. You can also omit the peanut butter.
Cookies
You can make this recipe without cookies, and it is still delicious.
Yield
This recipe makes approximately one pound of candy or (15) 2 x 3-inch pieces.
Nutritional Information
Nutritional information is only for the base bark and does not reflect the various candy decorations.
Keyword Colorful Spring White Chocolate Bark, Easter Bark, Peanut Butter Bark, Peanut Butter Bark with Oreos, Peanut Butter Bark with Spring Candies, Peanut Butter Oreo Bark, Spring Bark, White Chocolate Oreo Bark, White Chocolate Peanut Butter Bark