This is a new recipe I tried for Christmas this year and it was a hit. I found the recipe in an old Kraft Food and Family magazine which are just fabulous. It's very simple to make and a nice goodie to add onto your holiday cookie platter or to wrap up for a holiday gift. For a different variation you could omit the peanut butter and sprinkle 1/4 cup dried cranberries over all the chocolate before refrigerating.
Ingredients:
1 package (8 oz) semi-sweet or dark baking chocolate (200g bar)
1 package (8 oz) white baking chocolate (200 g bar)
2 Tbsp peanut butter
10 Oreo or chocolate sandwich cookies
Method:
Place semi-sweet or dark chocolate and white chocolate in separate medium microwaveable bowls. Microwave until complete melted, following directions on the package.
Add peanut butter to the white chocolate; stir until well blended.
Crumble half the cookies over chocolate in each bowl.
Mix them both up well.
Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colors of the chocolates.
Cut through chocolate mixtures several times with a butter knife for marble effect.
Refrigerate at least 1 hour or until firm.
Break into desired sized pieces. Store in airtight container in refrigerator.
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