Description
Delightfully festive Christmas Bark featuring creamy milk chocolate, crunchy red velvet cookie pieces, and colorful mint M&Ms. A quick and easy no-bake treat perfect for holiday celebrations.
Ingredients
Scale
Chocolate Base
- 4 cups milk chocolate chips
- 2 tablespoons butter or margarine
Toppings
- 1 7 oz package mint M&Ms
- 8 red velvet sandwich cookies
Instructions
- Break Cookies: Place red velvet sandwich cookies into a ziplock bag and carefully break them into small pieces using a heavy pot or rolling pin.
- Start Melting Chocolate: Place milk chocolate chips in a microwave-safe bowl and microwave on high for 1 minute, then stir well.
- Finish Melting Chocolate: Continue microwaving the chocolate in 30 second intervals, stirring after each, until completely melted and smooth.
- Melt Butter: Melt the butter or margarine separately, then stir it into the melted chocolate until well combined.
- Spread Chocolate: Line a cookie sheet with foil, pour the chocolate mixture onto it, and use your hands to evenly press it out across the pan.
- Add Toppings: Sprinkle the broken red velvet cookie pieces and mint M&Ms evenly over the chocolate, pressing them gently into the surface.
- Chill: Refrigerate the pan for at least 1 hour to allow the bark to set firmly.
- Serve and Store: Break the bark into pieces and store in the refrigerator until ready to enjoy.
Notes
- Use good quality milk chocolate chips for the best flavor and smooth texture.
- Ensure the cookies are broken into bite-size pieces but not too fine to keep nice texture contrast.
- Room temperature chocolate helps in spreading evenly, so avoid overheating.
- Store the bark in an airtight container in the fridge for up to 2 weeks.
- For a festive twist, you can add crushed peppermint candies or white chocolate drizzle.
Nutrition
- Serving Size: 1 piece (approx. 2 inches square)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
