|Ooh la la!|
For my holiday party this year, I made three new desserts: King Arthur Gluten-Free Gingerbread Cake with Orange Buttercream frosting, Dark Chocolate and Pomegranate bark and Kinnikinnick Oreo Chocolate Bark.
This last recipe was but far the easiest: just two “ingredients” yields fantastic results: perfect for vegans and gluten-free peeps as well as Kosher, nut-allergic and dairy-allergic friends. Also it was beloved by children and adults. The dark chocolate kept the bark from being too sweet and the sandwich cookie, well, it’s just everyone’s favorite cookie hands down. OK, maybe just me. But my 3 year old guest and my 80 year old guest both had three servings of the bark. The Kinnikinnick version of a sandwich cookie tastes so close to the “real” thing that your guests won’t know the difference. Mine certainly didn’t.
Food Allergy Tips:
Use only clean bowls and utensils to make the dessert. Give an extra wash with hot soapy water if there’s any doubt.
Once made, store away from any “allergenic” foods in your fridge by using a clean, enclosed Tupperware container that's properly labeled (e.g. Sloane's Nut-Free Dessert).
Hold on to the Enjoy Life Foods and KinniToos Chocolate Vanilla Sandwich Cookies bags with the labels and ingredients for anyone who asks, so they can determine if this treat is appropriate for their needs.
I used KinniToos Chocolate Vanilla Sandwich Cookies but you could use their vanilla vanilla cookies or their chocolate chocolate ones depending upon your taste. (You could also use Oreos, if suitable for your food allergy needs).
I used the 69% dark chocolate morsels from Enjoy Life Foods which are vegan, top eight food allergen free but you can use any safe-for-you chocolate.
Now go make this right now. And try not to eat it all.
Kinnikinnick Oreo Chocolate Bark
10 minutes, plus chilling
9 ounces (1 bag) dark chocolate morsels by Enjoy Life Foods
10 KinniToos Chocolate Vanilla Sandwich Cookies coarsely crushed, reserve a little to sprinkle on top
1. Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes.
2. Remove the bowl from the pot and stir most of the coarsely crushed cookies into the melted chocolate.
3. Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining cookies and press into the chocolate.
4. Chill the chocolate for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container.