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Southern Style Macaroni and Cheese

Our most popular recipe from the last Weekend Potluck was this Southern Style Macaroni and Cheese from Mandy at South Your Mouth. Mandy caused a lot of debate with her southern mac and cheese recipe this week. French style mac and cheese is made with a roux. Southern-style mac and cheese doesn’t use a roux. It uses eggs. Apparently a lot of folks did not know this little tidbit and were all up in arms over the two. Ha! You gotta love Facebook, right? Mandy’s recipe is hands-down delicious!
Our other featured recipes include: Instant Pot Corned Beef and Cabbage, Pistachio 4-Layer Dessert and Pickled Beets and Eggs (an old time family recipe from Mary’s family!) 

New to Weekend Potluck? Please read this!

Just click on any of the photos below to take you to the full recipes! When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. They randomly shuffle around so everyone gets a turn towards the top. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!

Recipe with the most clicks ~

Southern-Style Macaroni & Cheese by South Your Mouth

Recipes that caught our attention ~

Saint Patrick’s Day Pistachio Dessert by Food Meanderings

Instant Pot Corned Beef & Cabbage by The Backroad Life

Featured Hostess Recipe ~

Quick Pickled Eggs and Beets by Sweet Little Bluebird

Your Hostesses ~

Sweet Little Bluebird~ Mary
The Country Cook
~ Brandie
Served Up With Love~ Melissa

CLICK THE PINTEREST “SAVE” BUTTON BELOW TO SAVE THESE POTLUCK RECIPES!

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We only have ONE simple rule to be a featured recipe:

  1. LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.
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The post Southern Style Macaroni and Cheese ~ Weekend Potluck #313 appeared first on The Country Cook.

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Shortbread Crust

I have been craving pecan pie lately. Bad. Sometimes you just get a hankering for certain foods so you gotta make them to feed the craving. But, instead of a pie, I figured I’d go with some bars. I decided to go with a shortbread crust for this recipe for pecan pie bars. It makes it super easy to slice and serve. 

Pecan Pie Bars

These were amazing to eat while warm but I thought they were equally delicious served at room temperature. Want to mix some sweet and salty? Try adding a little bit of crushed, salted pretzels. It really makes a tasty combination. Also, if you want a deeper flavor, try using a dark corn syrup or dark brown sugar. It adds a deeper, molasses flavor to the bars. 

Ingredients:
for the shortbread crust:
1 stick (1/2 cup) salted butter, melted
¼ cup sugar
1 tsp vanilla extract
1 cup all-purpose flour

for the filling:
1 ½ cup chopped pecans
2 eggs
½ cup (packed) brown sugar
1 cup light corn syrup
¼ cup all-purpose  flour

Directions:

Preheat oven to 300f degrees. Line the bottom of an 8×8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough. Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.


In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.When shortbread layer is done, remove from the oven and pour over your pecan mixture. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy.

Take out, cool for a few minutes.

Then cut into squares.

Then dig in!Enjoy!

Fudge-Filled Peanut Butter Bars

Chocolate Chip Caramel Butter Bars

Easy Pumpkin Pie Bars

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Easy Southern Pecan Pie Bars with Shortbread Crust

  • for the shortbread crust:
  • 1 stick 1/2 cup salted butter, melted
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • for the filling:
  • 1 ½ cup chopped pecans
  • 2 eggs
  • ½ cup packed brown sugar
  • 1 cup light corn syrup
  • ¼ cup all-purpose flour
  1. Preheat oven to 300f degrees. Line the bottom of an 8×8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
  2. Press into the bottom of prepared baking dish in a single thin layer and bake at 300f degrees for 10-15 minutes.
  3. In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
  4. When shortbread layer is done, remove from the oven and pour over your pecan mixture. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy.
  5. Take out, cool for a few minutes.
  6. Then cut into squares.

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The post Easy Southern Pecan Pie Bars with Shortbread Crust appeared first on The Country Cook.

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The Country Cook - Recipes for the busy .. by Brandie @ The Country Cook - 6d ago
Crock Pot Taco Pasta

This slow cooker taco pasta will be the newest addition to your favorite recipe collection. Cheesy, creamy deliciousness. If you don’t want to use a slow cooker, this can easily be made on your stovetop or as a casserole. Whatever is easiest for you. I haven’t tried it in an Instant Pot yet so I can’t vouch for that one. But maybe I’ll give that a try soon. If you try it out, please let me know!

Ground Beef or Chicken

You can easily make this with cooked ground beef or chicken. Or, just leave the meat out if you prefer. It still has amazing flavor even if you decide to make it vegetarian. Another great substitution is to use salsa in place of the diced tomatoes. I enjoy substituting salsa in a lot of recipes that call for a can of diced tomatoes. If you enjoy a spicier dish, a spicy salsa makes a perfect fit for this recipe. 

Ingredients:
1 lb ground beef, cooked and crumbled
1 (15 oz) can diced tomatoes
2 tbsp taco seasoning
1 1/4 cups water, divided use
2 cups pasta shells (measured dry)
½ block cream cheese (softened to room temp.), cut into cubes
2 cups shredded cheddar cheese, divided use
½ cup diced green pepper
½ cup diced onionDirections:

Combine beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour.

Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. 

Cover and cook another 2 hours on high.

Serve with remaining 1 cup shredded cheddar cheese on top.

Enjoy!

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Pizza Pasta Bake

Crock Pot Creamy Italian Chicken & Pasta

Crock Pot Taco Pasta

  • 1 lb ground beef (cooked and crumbled)
  • 1 15 oz can diced tomatoes
  • 2 tbsp taco seasoning
  • 1 1/4 cups water (divided use)
  • 2 cups pasta shells (measured dry)
  • ½ block cream cheese (softened to room temp., cut into cubes)
  • 2 cups shredded cheddar cheese (divided use)
  • ½ cup diced green pepper
  • ½ cup diced onion
  1. Combine beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour.
  2. Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside.
  3. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. Cover and cook another 2 hours on high.
  4. Serve with remaining 1 cup shredded cheddar cheese on top.

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Chicken Lasagna

This week we’ve got some yummy variety. Some ground beef recipes, chicken recipes and even a pork burger recipe from my friend Stacey at Southern Bite! Thanks so much for the feedback last week that you loved the addition of some breakfast, side dish and dessert ideas along with the main meals. I’m so glad that it is helpful!

New to Meal Plan Sunday? Read this!

All you gotta do is click on the recipe titles below. Each one will take you to the full recipe with step-by-step photos that you can print out if you want. Want more meal ideas? Be sure to check out the last Meal Plan Sunday!

Breakfast​ ​Suggestion

Pancake & Sausage Muffins

Lunch​ ​Suggestions

BBQ Tex-Mex Tostadas

Appetizer​ ​Suggestion

Jalapeño Popper Cheesy Bread

Main​ ​Dish

Monday – Crockpot Million Dollar Pasta

Tuesday – Crock Pot Chicken Alfredo Lasagna

Wednesday – Cornbread Chicken Casserole

Thursday – Sticky Sweet Pork Burgers with Peach Salsa

Friday – Baked Reuben Casserole

Saturday – Chicken Parmesan Casserole

Sunday – Tater Tot Enchilada Bake

Side​ ​Suggestions

Sticky Potatoes

Grilled Chili Lime Corn

Dessert​ ​Suggestion

Easy Apple Pie Cinnamon Rolls

CLICK THE PINTEREST “SAVE” BUTTON BELOW TO SAVE THIS ENTIRE MEAL PLAN!

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The post Chicken Lasagna ~ Meal Plan Sunday #57 appeared first on The Country Cook.

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Texas Sheet Cake Cookies

I love the variety of our featured recipes this week! Our most popular recipe from the last Weekend Potluck were these Texas Sheet Cake Cookies from Living on Cloud Nine. Our other featured recipes include: Chicken Parmesan Meatloaf from Cooking with Carlee (I can’t wait to make that one!), Hot and Sour Soup with Dumplings from Duct Tape and Denim, Rustic Pan Seared Chicken Thighs with Garlic Gravy from 4 Sons ‘R’ Us and I’m sharing a yummy recipe for Crock Pot Chicken & Rice Burrito Bowl!

New to Weekend Potluck? Please read this!

Just click on any of the photos below to take you to the full recipes! When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. They randomly shuffle around so everyone gets a turn towards the top. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!

The recipe with the most clicks was…Texas Sheet Cake Cookies by Living on Cloud Nine Recipes that caught our attention ~Chicken Parmesan Meatloaf by Cooking with Carlee

Easy Hot and Sour Soup by Duct Tape and Denim

Rustic Pan Seared Chicken Thighs with Garlic Gravy by 4 Sons ‘R’ Us

Featured Hostess Recipe ~Crock Pot Chicken & Rice Burrito Bowl by The Country Cook Your Hostesses ~

The Country Cook~ Brandie
Sweet Little Bluebird~ Mary
Served Up With Love~ Melissa

CLICK THE PINTEREST “SAVE” BUTTON BELOW TO SAVE THESE POTLUCK RECIPES!

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

  1. LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.
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The post Texas Sheet Cake Cookies ~ Weekend Potluck #312 appeared first on The Country Cook.

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Low Carb and Luscious!

Alright my low-carbers, I got another one for you! This recipe for Parmesan Crusted Chicken with Creamy Bacon Sauce is SO good!! You don’t need to be on a low-carb diet to really love and enjoy this one. It has SO much flavor and is ridiculous. RIDICULOUS! 

Parmesan crust

So, here’s the low down on this recipe. Instead of adding a crust of crackers or bread crumbs, we’re going to use Parmesan cheese to get that nice crispy crunch on the outside. Plus it adds a ton of flavor. Parmesan cheese is a really great substitute since it crisps up so nicely in the oven. The mayonnaise keeps the chicken so moist too. And is anything better than bacon? I mean, really. Combining pork fat and cheese with chicken = The Trifecta of Tastiness. I think I might trademark that.  

 Ingredients:
for the chicken:
4 chicken breasts
4 tbsp mayonnaise
4 tbsp shredded Parmesan cheese

 for the sauce:
6 slices bacon, fried and crumbled (reserve the fat)
1/2 cup heavy whipping cream
1 tbsp sour cream
1 tbsp shredded Parmesan cheese
1/2 teaspoon garlic powder
salt & pepper, to taste

Directions:

Preheat oven to 400 degrees. Cover a 9″x13″ baking sheet with nonstick cooking foil (or spray with nonstick cooking spray. Pat the chicken breasts dry with a paper towel (this will help the topping adhere to the chicken breasts). Place chicken breasts onto a baking sheet. Spread a heaping tablespoon of mayonnaise on top of each breast. Top each breast with a heaping tablespoon of shredded Parmesan cheese.Bake uncovered for about 40 minutes (internal chicken temperature should reach 160f degrees when done). When the chicken has about 10 minutes left in the oven, begin the sauce. Using a saucepan, warm up the reserved bacon fat over med-low heat. Whisk in the heavy cream until combined well.

Continue whisking until the mixture starts to gently bubble up around the edges of the saucepan. Add the sour cream and whisk until smooth. Add parmesan and garlic powder and continue to whisk. Stir in half the cooked and crumbled bacon.

To serve, place one chicken breast on a plate. Drizzle some of the sauce over the chicken. Top with bacon crumbles.

 Enjoy!

Low Carb Hamburger Sausage Alfredo Casserole

Low Carb Cheeseburger Salad

Low Carb Cherry Cheesecake

Low Carb Parmesan Crusted Chicken with Creamy Bacon Sauce

  • for the chicken:
  • 4 chicken breasts
  • 4 tbsp mayonnaise
  • 4 tbsp shredded Parmesan cheese
  • for the sauce:
  • 6 slices bacon (fried and crumbled (reserve the fat))
  • 1/2 cup heavy whipping cream
  • 1 tbsp sour cream
  • 1 tbsp shredded Parmesan cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper (to taste)
  1. Preheat oven to 400 degrees. Pat the chicken breasts dry with a paper towel (this will help the topping adhere to the chicken breasts).
  2. Place chicken breasts onto a baking sheet. Spread a heaping tablespoon of mayonnaise on top of each breast.
  3. Top each breast with a heaping tablespoon of shredded Parmesan cheese.
  4. Bake uncovered for about 40 minutes (internal chicken temperature should reach 160f degrees when done).
  5. When the chicken has about 10 minutes left in the oven, begin the sauce.
  6. Using a skillet, warm up the reserved bacon fat over med-low heat. Whisk in the heavy cream until combined well.
  7. Continue whisking until the mixture starts to gently bubble up around the edges of the skillet. Add the sour cream and whisk until smooth. Add parmesan and garlic powder and continue to whisk.
  8. Stir in half the cooked and crumbled bacon.
  9. To serve, place one chicken breast on a plate. Drizzle some of the sauce over the chicken. Top with bacon crumbles.

Recipe credit: Keto in Pearls

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The post Low Carb Parmesan Crusted Chicken with Creamy Bacon Sauce appeared first on The Country Cook.

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Muddy Buddies

Um, how I have not ever posted a Chex Mix or Muddy Buddy recipe on my site? I just realized that as I was looking for similar recipes I have posted in the past. I really have no other recipes like this one on here. How have I overlooked this very important food group? It’s not like I’m not making it at home. I guess I just never thought to actually take some photos when I made it. Well, the drought is over. I am finally sharing a delicious Muddy Buddy (or ‘Trash’ as my Mom used to call it back in the day) recipe on the The Country Cook.

Valentine’s Day Chex Mix fun

This particular recipe is going to use peanut butter and white chocolate before we coat the Chex in powdered sugar. However, you could go with the classic semi-sweet chocolate chips if you like. This is one of my favorite combos of flavor though.

What you add in is totally up to you. I love the Valentine’s Day edition M&M’s as well as pink and red sprinkles and a small handful of mini chocolate chips. I didn’t put a measurement for those because I figured you could throw in as much or as little as you like. I don’t know anyone who doesn’t love this stuff. A fun gift for the kiddos too!

Ingredients:
2 cups Chex cereal
1 cup white chocolate chips
1/2 cup peanut butter
½ stick salted butter
⅓ cup powdered sugar
sprinkles
mini chocolate chips
M&M’s

Directions:

Melt chocolate chips, peanut butter, and butter together in the microwave for around 45 seconds or until warm and liquid.
Combine cereal and white chocolate mixture in a large mixing bowl, and turn gently until evenly coated.


Put half of your snack mix in a large zip top bag with powdered sugar, seal, and shake. Set aside. With the remaining half, mix in M&M’s and sprinkles. Pour both halves together onto a large baking sheet or in a large bowl, toss slightly to blend, and serve as desired.

Then dig in and enjoy!

Enjoy!
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Valentine’s Day Oreo Bark

Valentine’s Day Graham Cracker Toffee

Valentine's Day Muddy Buddy Chex Mix

  • 2 cups Chex cereal
  • 1 cup white chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup (1/2 stick) salted butter
  • ⅓ cup powdered sugar
  • sprinkles
  • mini chocolate chips
  • M&M’s
  1. Melt chocolate chips, peanut butter, and butter together in the microwave for around 45 seconds or until warm and liquid.
  2. Combine cereal and white chocolate mixture in a large mixing bowl, and turn gently until evenly coated.
  3. Put half of your snack mix in a large zip top bag with powdered sugar, seal, and shake. Set aside. With the remaining half, mix in M&M’s and sprinkles. Pour both halves together onto a large baking sheet or in a large bowl, toss slightly to blend, and serve as desired.

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Food and Farming

If you’ve been following me on Instagram, then you already know I was in Indiana this past week. I’ve been so fortunate these past few years to be asked to join a pretty darn amazing group of women in farming who are also trying to learn how to be good communicators for not only their farm-approved recipes but to also educate us regular folks about where our food comes from here in the United States. These women do it all! And although I am asked to help teach them what I know, I always feel like I get more out of the deal. They inspire me! We sure do love and appreciate our hardworking farming families!

So, on that note, let’s get to our Meal Plan for this week! I hope you’ll get a chance to try the recipe for Crock Pot Homemade Marinara Sauce and Meatballs below. It’s SO good and it freezes well and reheats well in the microwave!

New to Meal Plan Sunday? Read this!

All you gotta do is click on the recipe titles below. Each one will take you to the full recipe with step-by-step photos that you can print out if you want. Want more meal ideas? Be sure to check out the last Meal Plan Sunday!

Breakfast​ ​Suggestion

Sausage, Egg & Cheese Biscuit Casserole

Lunch​ ​Suggestions

Cheeseburger and Fries Casserole

Appetizer​ ​Suggestion

Glazed Kielbasa Bites

Main​ ​Dish

Monday – Crock Pot Marinara Sauce with Meatballs

Tuesday – Hamburger Hash

Wednesday – Crockpot Cheddar Bacon Ranch Potato Soup

Thursday – Ritz Chicken Casserole

Friday – Orange Honey Ribs

Saturday – Crock Pot Chicken Fajitas

Sunday – Ham Fettuccine Bake

Side​ ​Suggestions

Crock Pot Creamy Herbed Fingerling Potatoes

Root Beer Baked Beans

Dessert​ ​Suggestion

Cinnamon Apple Pull-Apart Bread

CLICK THE PINTEREST “SAVE” BUTTON BELOW TO SAVE THIS ENTIRE MEAL PLAN!

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The post Homemade Marinara Sauce and Meatballs ~ Meal Plan Sunday #56 appeared first on The Country Cook.

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Valentine’s Day

Want to make something for your sweetheart for Valentine’s Day but maybe you aren’t the world’s best baker or cook? I have got the sweet treat you need to make right here! It’s ridiculously easy and there is no baking involved! Everyone loves this stuff. My co-workers often called it the Oreo crack because when I brought it in, it was gone in seconds. It’s just that good!

Oreos and Chocolate

We aren’t using anything fancy here. Just some Double Stuf Oreos (it’s even better if you can find the colored creme Oreos) some vanilla chocolate (found in the baking aisle of your grocery store) semi sweet chocolate chips and sprinkles. That’s it. It seems too simple to be that good – but I promise – your sweetheart will absolutely go bananas over this sweet and tasty gift!

Ingredients:
20 Double-Stuf Oreo cookies, divided use
1 (16 oz) package vanilla candy coating (like Candiquik or almond bark), divided use
1 cup semi-sweet chocolate chips
festive sprinkles

Directions:

Cook’s Note: Fifteen (15) of the Oreos will be kept whole. The other five (5) Oreos need to be lightly crushed.

Spray a small baking sheet with nonstick cooking spray (or line it with parchment paper). Melt half the vanilla candy coating first by placing in a microwave-safe bowl and microwaving on high for about 45 seconds. Stir well until smooth.

Once melted, pour a thin layer of half the white chocolate onto prepared baking sheet and spread it out. Top with a layer of whole Oreo cookies, lined up and touching each other. Melt the remaining white chocolate. Cover Oreos with remaining melted white chocolate and spread out evenly.

Melt the semi-sweet chocolate chips just like your white chocolate, and drizzle on top. Take a butter knife, and swirl it into a design.

Cover with crushed Oreo cookies and sprinkles, then refrigerate for 30 minutes – 1 hour.

When fully cooled and hardened, break apart into chunks. Then eat!

Enjoy!

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Valentine’s Day Graham Cracker Toffee

Valentine's Day Oreo Bark

  • 20 Double-Stuf Oreo cookies (divided use)
  • 1 16 oz package vanilla candy coating (like Candiquik or almond bark), divided use
  • 1 cup semi-sweet chocolate chips
  • festive sprinkles
  1. Cook’s Note: Fifteen (15) of the Oreos will be kept whole. The other five (5) Oreos need to be lightly crushed.
  2. Spray a small baking sheet with nonstick cooking spray (or line it with parchment paper). Melt half the vanilla candy coating first by placing in a microwave-safe bowl and microwaving on high for about 45 seconds. Stir well until smooth.
  3. Once melted, pour a thin layer of half the white chocolate onto prepared baking sheet and spread it out.
  4. Top with a layer of whole Oreo cookies, lined up and touching each other. Melt the remaining white chocolate.
  5. Cover Oreos with remaining melted white chocolate and spread out evenly.
  6. Melt the semi-sweet chocolate chips just like your white chocolate, and drizzle on top. Take a butter knife and swirl it into a design.
  7. Cover with crushed Oreo cookies and sprinkles, then refrigerate for 30 minutes – 1 hour.
  8. When fully cooled and hardened, break apart into chunks. Then eat!

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