Easy 3 ingredient cookies n’ cream mummy bark is the perfect fun and spooky halloween treat.
We’re gearing up for Halloween in our house a little early this year and I’m having a heck of a time deciding what on earth to dress my kids up as. Having one year old twins, I’m feeling all of this pressure to come up with a clever and adorable twin-costume idea but as much as I rack my brain it’s just not happenin’. And of course it needs to be homemade right? Gahhhhhh. Let’s add the fact that we’re moving this week – buying and selling a home with two little crazy rugrats is no joke – and the stress is really rising fast.
One thing I don’t have to worry about is what fun and spooky treat to make for the family Halloween party. This 3 ingredient cookies ‘n cream mummy bark is where. it. is. at! So incredibly easy to make in just 15 minutes and it combines two of my very favorite things – white chocolate and Oreos!
3 Ingredient Cookies 'n Cream Mummy Bark
Easy 3 ingredient cookies n' cream mummy bark is the perfect fun and spooky halloween treat.
- 2 cups white chocolate chips
- 8 chocolate sandwich cookies
- candy eyes
Chop cookies into quarters and set aside. (Be sure to keep the bits and crumbs that fall aside when you're chopping the cookies).
Place chocolate chips in a microwave safe bowl. Microwave on half power for 2 minutes. Stir, return to microwave for 20 seconds at a time stirring after each until smooth. Transfer 1/4 cup of the chocolate to a resealable plastic bag and set aside.
Set aside the large cookie pieces and add the rest of the bits and crumbs to the white chocolate and stir to combine.
Pour chocolate onto a foil-lined baking sheet. Use the back of a spoon to spread chocolate to 1/8 inch thickness. Press reserved cookie pieces into the chocolate. Put the baking sheet in the fridge or freezer for 2-5 minutes until chocolate cools completely.
Snip the corner of the plastic bag and drizzle reserved chocolate over the cooled chocolate and cookies. Press candy eyes into drizzled chocolate in pairs to create mummy eyes.
Return to fridge or freezer until completely cooled. Use a butter knife to cut into chocolate to break into pieces and serve or store in airtight container at room temperature up to 1 week.