Cookie-Creamy-Cranberry Baby Bars
Mini chocolate bars embracing the classic cookie and cream combo with a festive nod from dried cranberries. Don’t anticipate leftovers with these naughty little delights!
Ingredients
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680g white chocolate
450g Oreos or similar sandwich style biscuit, Custard creams could even work!
100g dried cranberries
chocolate sprinkles, or similar
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Instructions
- Line a large baking / casserole dish with greaseproof paper. I used a dish measuring 32cm x 23cm.
- In a food processor or smashed in a freezer bag, turn your cookies into smithereens.
- Have a small amount of water simmering in a saucepan that a heat-proof bowl can sit on top of.
- Place the white chocolate into the bowl above the simmering water and melt, stirring every now and then until smooth.
- Pour in the bashed biscuits and combine with the melted chocolate to mix.
- Pour the combined mix onto the greaseproof paper lined dish and scatter the cranberries and sprinkles on top and press in very lightly.
- Transfer the dish to the freezer to set for at least 1 ½ hours.
- Remove from the freezer, lifting out your chocolate slab from the dish using the greaseproof paper and begin to cut into desired shaped/sized bars.
- For storage, keep them in the fridge unless you are eating straight away!
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