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Swim AccessoriesTASTY TUESDAY: Halloween Recipe! Cookies 'N Cream Mummy Bark
Tis' the season to treat yourself! We're counting down the days to the spookiest day of the year! With only one week away from Halloween we decided to team up with one of our favorite food creatives Tiffany at Creme De La Crumb to share a simple festive treat - Cookies 'N Cream Mummy Bark! With just a bag of white chocolate chips, Oreo cookies and candy eyes, you'll not only have the kiddos coming back for more but the adults too. Whip these mummy's up in just fifteen short minutes and let us know what you think!
Taking the kids trick or treating this year? Keep warm through out the night with some cozy Albion layers. Throw on one of our Go Long Crews, pull over a Jasper Crew and keep those legs warm with our buttery soft At Ease Joggers! You'll be all set to take on the neighborhood!
Make sure you're following @cremedelacrumb1 for more tasty treats!
COOKIES 'N CREAM MUMMY BARK
Takes 15 minutes to make
INGREDIENTS
2 cups white chocolate chips
8 chocolate sandwich cookies (Oreos)
candy eyes
INSTRUCTIONS
1. Chop cookies into quarters and set aside. (Be sure to keep the bits and crumbs that fall aside when you're chopping the cookies).
2. Place chocolate chips in a microwave safe bowl. Microwave on half power for 2 minutes. 3. Stir, return to microwave for 20 seconds at a time stirring after each until smooth.
4. Transfer 1/4 cup of the chocolate to a resealable plastic bag and set aside.
5. Set aside the large cookie pieces and add the rest of the bits and crumbs to the white chocolate and stir to combine.
6. 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.
7. Put the baking sheet in the fridge or freezer for 2-5 minutes until chocolate cools completely.
8. Snip the corner of the plastic bag and drizzle reserved chocolate over the cooled chocolate and cookies.
9. Press candy eyes into drizzled chocolate in pairs to create mummy eyes.
10. 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.
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