These barks are quick and easy, which makes them great for kid chefs. The broken cookies are mixed with white or semisweet chocolate for tastes that are either sweet and creamy or dark and rich. Makes about 2 dozen pieces.

• 20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
• 2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
• 1 teaspoon vanilla extract (use with semisweet chips only)

Instructions:

1. Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.
2. Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.
3. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container.

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