White Chocolate Bark

• 12 ounces, weight White Chocolate Chips
• 2 teaspoons Vegetable Oil
• 2 Tablespoons Slivered Almonds
• 1/2 teaspoons Dried Cranberries
• 1 teaspoon Instant Espresso
• 4 whole Chocolate Wafer Cookies, Crushed

1. We made two batches with this recipe: one with slivered almonds and dried cranberries, and one with chocolate wafer cookies and instant espresso. The possibilities are endless, though! Put whatever toppings and flavors you like.
2. Start by chilling a cookie sheet in the fridge.
3. In a double boiler, add half the chocolate chips and begin to melt by stirring with a rubber spatula. When it's almost melted, add half of the vegetable oil; stir to help melt the rest until smooth.
4. Add the almonds and stir. Spread out onto the cookie sheet. Add some extra almonds and the dried cranberries on top for some added texture.
5. Return the bowl to the double boiler, add the rest of the chocolate and repeat the process (let it melt, then add the remaining half of the oil to help melt it the rest of the way). Add the instant espresso and crushed cookie wafers.
6. Spread onto the cookie sheet and sprinkle some more crushed cookies on top for added texture.
7. Put the whole thing in the freezer for 10-15 minutes until solid. Then break apart in big chunks and enjoy!

weight white chocolate chips, vegetable oil, cranberries, espresso, chocolate wafer cookies

Taken from tastykitchen.com/recipes/desserts/white-chocolate-bark/ (may not work)