Crunchy Peanut Butter Cookie Bark Recipe:
(Makes 15 servings)
20 peanut butter sandwich cookies
1 (20 ounce) package vanilla flavored almond bark
1 cup creamy peanut butter
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
Line a 9x13 pan with foil, leaving some hanging over the sides. Coarsely crush cookies in a plastic bag. In a microwavable bowl, melt almond bark according to directions and stir until smooth. Add peanut butter to melted bark and mix well. Spread peanut butter and bark mixture on the bottom of foil lined pan. In a separate bowl, microwave chocolate chips and oil in 30 second increments until melted. Drop 8 spoonfuls of melted chocolate over the bark mixture. Using a knife, swirl chocolate into the bark mixture to create a marbled look. Sprinkle the crushed cookies on top and press down firmly into the bottom layer. Drizzle remaining chocolate over the top. Let sit in the refrigerator or at room temperature until set. Remove from pan using ends of foil and cut into squares to serve.