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 tsp vanilla extract (use with semisweet chips only)
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.
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.
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.