Cookies and Cream Bark

Cookies and Cream Bark


·         2 bags (12 ounces each) white chocolate chips

·         1 package (15.5 ounces) Oreos


Place the white chocolate chips in a large heat-proof bowl over a pan of simmering water – the bottom of the bowl should not be touching the water.  Slowly melt the chocolate, stirring occasionally with a spatula, until smooth.

Meanwhile, set aside 8 of the Oreos.  Chop the remaining Oreos into fourths.  Chop the 8 reserved Oreos a little smaller, to be sprinkled on top of the bark.

Line a baking sheet with foil.  When the chocolate is melted, stir the chopped Oreos (except for the 8 reserved) into the chocolate.  Pour onto the baking sheet and spread all the way to the edges of the pan.  Sprinkle the remaining chopped Oreos on top.

Refrigerate until chilled, about 30 minutes.  Lift the slab of bark off the foil, place on a cutting board and break or cut into pieces.  Keep leftovers in the fridge.

Yields about 2 ½ pounds of bark.