Chocolate Chip Cookie Bark
6 oz. quality dark chocolate chopped
10 oz quality white chocolate chopped
2 cups chopped Chips Ahoy.
2 Tablespoons mini chocolate chips
Now...when I say "quality chocolate" that is certainly relative. I used Ghiradelli because that is readily available in my supermarket. The better the chocolate, the better the bark.
Melt your dark chocolate in a double boiler or microwave.
*I most always use a make-shift double boiler (a glass bowl on top of a simmering pot of water) because I have made numerous mistakes in the microwave and killed many an ounce of perfectly delicious chocolate.
But certainly the choice is yours.
Line a baking sheet with foil and spray LIGHTLY with cooking spray.
Pour the melted dark chocolate onto prepared pan and spread.
Pop this into the freezer while you coarsely chop your Chips Ahoy.
Now melt your white chocolate over the double boiler or in the microwave.
When the white chocolate is melted, remove your dark chocolate from the freezer and pour the white over the dark.
Now sprinkle your chopped cookies evenly over the chocolate.
Now your mini chocolate chips.
Pop back in the freezer until set.
Cut (or break) into pieces.
Store in sealed container in the fridge.