Oreo Cookie Bark Recipe

This addictive Oreo Cookie Bark Recipe creates the distinctively crunchy and creamy texture of a classic candy shop treat using a simple blend of white chocolate and coarse cookie chunks. Suspended directly in a smooth, melted base and chilled to a perfect snap, these black-and-white shards offer a nostalgic cookies-and-cream experience that is perfect for holiday tins and party platters.

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Oreo Cookie Bark Ingredients

• 1 (20 ounce) package Chocolate Sandwich Cookies: Standard Oreos work best here. You will use the whole cookie (creme and all) to provide that classic cookies-and-cream contrast.
• 2 (18.5 ounce) packages White Chocolate: You can use white chocolate chips, baking bars, or vanilla-flavored almond bark. Almond bark often melts more smoothly for this type of project.
• Non-stick Vegetable Spray: Essential for ensuring the parchment or wax paper releases cleanly from the sticky chocolate.
• 10×15-inch Jellyroll Pan: A rimmed baking sheet is crucial so the chocolate doesn’t run off the edges.
• Waxed Paper: Makes cleanup instant and prevents sticking.
• Microwave-safe Bowl: Glass or ceramic is best for even heat distribution.

How To Make Oreo Cookie Bark

1. Prepare the Pan: Line a 10×15-inch jellyroll pan (rimmed baking sheet) with waxed paper. Spray the paper lightly but thoroughly with non-stick vegetable spray. Set this aside.
2. Crush the Cookies: Divide the package of cookies roughly in half. In a large bowl, break the first half of the cookies into coarse pieces using your fingers or the back of a wooden spoon. You want recognizable chunks, not fine crumbs.
3. Melt the First Batch: In a microwave-safe glass or ceramic bowl, melt one package (18.5 oz) of the white chocolate according to the package directions. usually, this involves heating in 30-second intervals and stirring in between until smooth.
4. Mix and Spread: Quickly fold the broken cookie pieces into the melted chocolate. Pour this mixture onto one half of the prepared pan and spread it out to an even thickness.
5. Repeat: Repeat the process with the remaining package of white chocolate and the remaining cookies. Spread this second batch onto the other half of the pan, joining the two sections to fill the sheet.
6. Chill: Place the pan in the refrigerator and chill until the bark is completely solid, about 1 hour.
7. Cut and Serve: Remove the bark from the pan and carefully peel off the waxed paper. Place the solid block on a large cutting board and use a large chef’s knife to cut it into jagged shards or squares.

Recipe Tips

• Don’t Overheat: White chocolate burns easily. If using a microwave, stop heating when there are still a few small lumps left and stir until they melt from the residual heat.
• Chunk Size Matters: Keep the cookie pieces about the size of a quarter. If they are too small, the bark will look gray and muddy; if they are too big, the bark will be hard to cut later.
• Avoid Water: Ensure your bowl and utensils are completely dry. Even a drop of water can cause melting white chocolate to “seize” and turn into a grainy, unworkable paste.
• Festive Flair: For holiday versions, you can sprinkle crushed peppermint candies or red and green sprinkles over the wet chocolate before chilling.

What To Serve With Oreo Bark

• Hot Cocoa: The creamy white chocolate melts beautifully on the tongue after a sip of hot chocolate.
• Espresso: The sweetness of the bark balances the bitterness of a strong shot of coffee.
• Ice Cream: Use the smaller crumbs left over from cutting as a premium topping for vanilla bean ice cream.
• Gift Tins: This is an ideal “filler” for holiday cookie boxes as it is sturdy and shelf-stable.

How To Store Cookie Bark

• Air Tight: Store in an airtight container or a cookie tin.
• Cool Room Temp: It can be stored at room temperature (below 70°F/21°C) for up to 2 weeks.
• Refrigerate: If your kitchen is warm, store it in the fridge to prevent the white chocolate from softening or blooming.

Oreo Cookie Bark Nutrition Facts

• Calories: 59 kcal
• Fat: 3g
• Carbohydrates: 9g
• Protein: 1g
• Nutrition information is estimated per serving based on 50 servings.

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