Easy 3 ingredient cookies n’ cream mummy bark is the perfect fun and spooky halloween treat.
2 cups white chocolate chips
8 chocolate sandwich cookies
Chop cookies into quarters and set aside. (Be sure to keep the bits and crumbs that fall aside when you’re chopping the cookies).
Place chocolate chips in a microwave safe bowl. Microwave on half power for 2 minutes. Stir, return to microwave for 20 seconds at a time stirring after each until smooth. Transfer 1/4 cup of the chocolate to a resealable plastic bag and set aside.
Set aside the large cookie pieces and add the rest of the bits and crumbs to the white chocolate and stir to combine.
Pour chocolate onto a foil-lined baking sheet. Use the back of a spoon to spread chocolate to 1/8 inch thickness. Press reserved cookie pieces into the chocolate. Put the baking sheet in the fridge or freezer for 2-5 minutes until chocolate cools completely.
Snip the corner of the plastic bag and drizzle reserved chocolate over the cooled chocolate and cookies. Press candy eyes into drizzled chocolate in pairs to create mummy eyes.
Return to fridge or freezer until completely cooled. Use a butter knife to cut into chocolate to break into pieces and serve or store in airtight container at room temperature up to 1 week.