Uh, so not to freak anyone out or anything, but Christmas is less than 2 weeks away.
Did you know this? Is this common knowledge? Are people talking about this??!
We're not panicking. No, not at all. We're totally fine, toooootally fine. Nary a frantic, last minute shopping trip in sight.
Ok well maybe one. Or two.
SWEET DECEMBER 12TH WE ARE NOT READY.
Where does the time go!?!
Well, yes we did have to devote rather a large chunk of our waking hours to catching up on our backlogged DVR.
We couldn't very well walk around in public not knowing the most recent Revenge storyline now could we?!
And there has been the odd holiday party sparkly dress shopping excursion. But excuse us if we're just trying to look festive and make some merry.
We couldn't very well walk around in public in last year's black sequined dress now could we?!
Thankfully, we found a spare 11 minutes between watching tv and not doing any holiday shopping for others to throw together this Oreo bark.
It's creamy-cookie deliciousness. And we're not kidding about the 11 minutes part. So sugar plums, if you, like us, have perhaps let this whole Christmas business sneak up on you a wee tiny bit, then make this bark.
It's easy, QUICK, and makes a perfect little holiday treat for anyone.
Aaaand you can make another batch stat if you maybe accidentally eat the first one yourself.
Makes about 1 pound
Adapted from Bakers Royale
10 ounces white chocolate, chopped (we use Godiva White Chocolate with Vanilla Bean)
16 Oreos, crushed
Line a 8 inch square baking dish with wax paper, letting the excess hang over the sides of the pan.
Place chocolate in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted. Stir until smooth. Add in crushed Oreos, reserving 1/4 cup for topping. Mix until the cookie pieces are evenly coated, then spread into prepared baking dish. Cover the top with remaining crushed cookies and chill until set, about an hour.
Remove from pan by lifting edges of wax paper. Peel off paper and cut into wedges. Serve chilled or at room temperature. Store bark covered in the fridge.