Cookies and Cream White Chocolate Bark
My grandfather’s birthday always falls quite close to Father’s Day, so my grandma usually holds a dual celebration to commemorate both events. The one thing that stuck in my head every time we would visit my grandparents, is how much my grandpap really adored Oreo cookies. There was always a cookie jar filled to the brim in their kitchen, and it never held anything other than Oreos. As a result, for the last handful of years, I’ve tried to concoct different desserts using Oreo cookies for our June celebrations.
I’m a huge fan of chocolate bark and all of its variations (although I suspect my favorite will always be peppermint bark – it’s just not Christmas without it!), as much for the flavor as for the simplicity of the preparation. It doesn’t get much easier than melt chocolate, spread on baking sheet, sprinkle with delicious add-ins. That’s it!
For this Oreo chocolate bark, I used white chocolate, as I think it’s a good pair for those iconic chocolate sandwich cookies, but if you prefer a different type of chocolate, by all means, go for it!
If you love Oreos, or know someone who does, this 10-minute recipe is well worth the minimal effort! A tin filled with this bark would make a fabulous homemade Father’s Day present, or a great “just because” gift on any old day of the week.
One year ago: Peanut Butter Nanaimo Bars
Two years ago: Mojito Cupcakes
Three years ago: Sweet and Salty Brownies
Four years ago: Pea in a Pod Baby Shower Cookies
The perfect gift for the biggest Oreo lover you know!
Line a baking sheet with parchment paper; set aside.
Place the chopped chocolate in a medium bowl and either melt over a double boiler or melt in the microwave on 50% power in 30-second increments, stirring after each.
Once the chocolate is melted, pour it onto the parchment-lined sheet and spread it into a roughly 9-inch square. Sprinkle the chopped Oreos on top of the chocolate and gently press them into the chocolate. Refrigerate until set, about 30 minutes. The bark can be kept in an airtight container in the refrigerator for up to 2 weeks.
Nutritional values are based on one serving
Saturated fat: 8g
Vitamin A: 10%
Vitamin C: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!