Add peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.
Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife.
Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 14
2 tbsp peanut butter
1 pkg. (6 squares) BAKER'S White Chocolate, melted
10 OREO Cookies, coarsely crushed, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
1. Heat oven to 400 degrees. Cut the cookie dough into slices, about 3/8-inch thick. 2. Place the...
Make whatever flavor box cake according to directions, in a 9X13 pan. Let cool . Tear up cake and p...
How to melt chocolate (Double boiler method) 1. Place a saucepan half-filled with water over medium...
Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stan...
Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Place th...