A Christmas treat that you can adapt to many other occasions.
Watch the video here.
INGREDIENTS
1 pkg of Oreo Thins
1 cup (230g) of unsalted butter
1 cup (217g) of packed brown sugar
1 teaspoon of vanilla extract
½ teaspoon of salt
2 cups (360g) of white chocolate chips
Some green and red M&Ms
Some pretzels
SUPPLIES
A large baking pan
Some parchment
Some cooking spray
A saucepan
A couple of spatulas
A thermometer
Some aluminum foil
DIRECTIONS
Set your oven to 350°F, then line a baking pan with parchment and spray it with cooking spray.
Roughly chop the pretzels.
Place the Oreos in the baking pan.
Add the brown sugar and butter to a large saucepan over medium high heat.
Bring the mixture to a boil, stirring continuously.
Add the thermometer and continue stirring until the mixture reaches 280 degrees F.
Remove the saucepan from the stove and stir in the vanilla and salt.
Pour the caramel mixture over the top of the cookies and spread it evenly.
Place the pan in the oven and bake for 5 minutes, then remove the pan from the oven and sprinkle the white chocolate over the top.
Tent the pan with foil and let it rest for about 5 minutes to allow the chocolate to melt.
Remove the foil and use a spatula to spread the melted chocolate.
Sprinkle the chopped pretzels and M&Ms over the top and gently press them into the chocolate.
Refrigerate the bark for a couple of hours or until the chocolate has completely set.
Remove the bark from the pan and break or cut it into whatever size pieces you’d like.
