Other irresistible qualities: dark chocolate. Really it came down to the texture: the wafers are very crumbly (hence being used in so many cookie crusts for pies) and the thin crisps are…heartier? sturdier? i don’t know, they don’t disintegrate into crumbs, which means they can provide some crispy, crunchy bits, which turns out to be *one* of the things that makes this chocolate peppermint bark so irresistible. so, you know, the thin crisps are way healthier (please, *please* promise me that you are picturing me rolling me eyes…).
I considered using famous chocolate wafers (see related: hung up on the 100 calorie packs situation) but when i was in the store comparing the labels, i discovered that the chocolate wafers have high fructose corn syrup and the oreo thin crisps don’t. so either, i only feel ok about using packaged gingersnaps (totally possible, because ginger is my love language) ooooor i was getting hung up on the 100 calorie pack part. and there’s a blueberry banana gingersnap tart that i love that calls for cookie crumbs. Here’s how i think about it though: i made a yummy easy 4 ingredient gingersnap icebox cake last year that i didn’t have any qualms about. i’m sure some of you are thinking, “um, ok? so what?” it’s just that i don’t make a *ton* of recipes that call for specific, not terrifically healthy packaged foods. So, before we go any farther, i feel compelled to disclose something: this chocolate peppermint bark recipe calls for oreo thin crisps that come in little 100 calorie packs. at least i waited until after thanksgiving to bring out the christmas baking, right? given that half the stores i visited in october had christmas displays up, i think waiting until now to share some chocolate peppermint bark love is really quite restrained (or cruel, given how easy and totally delicious this bark is).
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