Line a baking sheet with foil. Melt chocolate in microwave on high, stirring every 10 to 15 seconds, or in a medium saucepan over very low heat, stirring often until smooth.
Stir in 1 cup crumbled cookies. Scrape onto lined pan. Spread to about 1/4 in. thick. Immediately sprinkle with crushed candy canes and remaining crumbled cookies. Pat in slightly.
Refrigerate until firm, about 45 minutes. Cut in uneven pieces. Refrigerate airtight with wax paper between layers.
Different Takes
l Use a 12-oz bag of white chocolate chips instead of mint chocolate.
l Spoon chocolate mixture into decorative paper candy cups instead of spreading it on a baking sheet.
l Substitute 11/4 cups chopped nuts for the cookies and chopped crystallized ginger for the candy canes.
calories 98 fat 4g saturated fat 0g cholesterol 0mg sodium 22mg carbohydrate 14g fiber 0g
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta