Gingerbread Bark

Ingredients

• parchment paper or wax paper

• 2 (8 ounce)  dark chocolate, baking bar finely chopped
• 1/4 cup Nestle Toll House Premier White Morsel
• 1 teaspoon vegetable oil
• 1/3-1/2 cup gingersnap cookie, crumbled

Directions

1. 1

   LINE baking sheet with parchment or wax paper.

2. 2

   MELT 2/3 of dark chocolate in uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Add remaining dark chocolate and stir until melted. Spread chocolate into 10 x 8-inch rectangle on prepared baking sheet.

3. 3

   MICROWAVE white morsels in small, heavy-duty plastic food storage bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag until morsels are smooth. Add oil; knead to combine. Cut tiny corner from bag; squeeze to drizzle over dark chocolate. Immediately sprinkle chopped cookies over bark.

4. 4

   REFRIGERATE for 30 minutes or until firm. Break bark into 24 pieces. Store in airtight container at room temperature for up to 1 week. Cook's Tip: 1 1/4 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels may be used in place of dark chocolate baking bars.