Best Oreo Bark Recipes

OREO™ COOKIE BARK

Steps:

• Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
• In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
• In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
• Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
• Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

OREO® COOKIE BARK

Steps:

• Line a baking sheet with waxed paper.
• Place white chocolate in a microwave-safe bowl; heat in microwave, stirring occasionally, until smooth, 1 to 3 minutes. Mix crushed cookies into melted white chocolate.
• Pour white chocolate mixture onto the prepared baking sheet, about 1/4-inch thick. Refrigerate until set, 1 to 2 hours. Break into pieces.

CHOCOLATE OREO BARK

Steps:

• Melt the milk chocolate in a double boiler, stirring until smooth.
• Drop in the broken cookies, and stir VERY gently to coat the cookies well.
• (If you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) Spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
• Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
• Melt the white chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
• Let cool& harden, then break into approximately bite-sized pieces.
• To cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: I take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
• The chocolate will cool& harden a lot quicker than if you left it on the counter.

WHITE CHOCOLATE OREO BARK

Steps:

• Line a 13'' x 9'' pan with parchment paper, and spray with a little non-stick cooking spray.
• Place Oreos in a gallon-sized Ziploc bag and give them several good whacks with a rolling pin until each cookie is broken up. Alternately, you can place them in a large bowl and break them up with a wooden spoon.
• Put the white chocolate chips in a large microwave-safe bowl and add the shortening. Cook for 30 seconds on half power, removing to stir. Cook in 15-second increments on half-power, stirring each time, just until the chips have mostly melted. Remove from microwave and stir until the chips are all the way melted. This took me about 2 minutes total time, but microwaves vary, and you don't want to overcook the chips.
• Add the broken-up Oreo cookies to the melted white chocolate chip mixture. Mix well, then spread as evenly as possible into the 13'' x 9'' pan.
• Allow to harden. This might take a couple of hours at room temperature, or you can place the bark in the fridge to speed up the process.
• When completely hard, remove bark from the pan and carefully peel off the parchment paper. With a sharp knife, cut in to pieces. The pieces will likely be imperfect and you'll end up with some crumbs; save them to sprinkle over ice cream.

EASY CHRISTMAS MINT OREO COOKIE BARK

Steps:

• Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
• In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
• Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
• Quickly pour/spread the mixture into one end of the jelly-roll sheet.
• REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
• Refrigerate for about 1 hour.
• Remove the bark and carefully peel off the way paper.
• Store in a covered container.

HOLIDAY OREO BARK

Steps:

• Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
• Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
• Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.

BEST OREO COOKIE BARK

Steps:

• 1. ADD peanut butter to the melted white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.
• 2. Stir half the crushed cookies into each bowl of melted chocolate.
• 3. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife.
• 4. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

OREO COOKIE BARK

Steps:

• 1. Line a 10x15-inch jelly roll pan with waxed paper. Coat the waxed paper with non-stick vegetable spray and set aside.
• 2. In a large mixing bowl, break half of the cookies into coarse pieces with your fingers or the back of a wooden spoon.
• 3. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to the package directions.
• 4. Remove from microwave and quickly fold in broken cookie pieces.
• 5. Pour mixture into prepared pan and spread to cover half the pan.
• 6. Repeat the process once again, with the remaining chocolate and cookies, spreading the mixture into the other half of the pan.
• 7. Refrigerate until it has become solid, about an hour.
• 8. Remove the bark from the pan and carefully peel off waxed paper.
• 9. Place the bark on a large cutting board, use a large chef's knife to cut.
• 10. Place in an airtight container.

OREO COOKIE BARK

Steps:

• 1. Crush the Oreo cookies. Not too fine but a bit chunky.
• 2. Melt the white chocolate chips in microwave in a bowl that will accommodate the crushed cookies.
• 3. Stir cookies into melted chips.
• 4. Spread out mixture to as thin as you can on foil.
• 5. Let sit and cool & harden a bit. Then place in the refrigerator to harden really well.
• 6. Once hardened up, take out and break up in whatever size pieces you want it broken into. Eat and enjoy!

EASTER OREO BARK RECIPE - (4.3/5)

Steps:

• Melt package of candy coating in a small pot on low heat - stirring constantly until all melted. Pour over a baking sheet lined with parchment paper. Sprinkle on crushed oreos, M&Ms and sprinkles. Place in fridge for half hour-hour. Break into pieces & enjoy!

OREO COOKIE BARK

Steps:

• Line a baking sheet with waxed paper.
• Place white chocolate in a microwave-safe bowl. Heat in microwave, stirring occasionally, until smooth, 1 to 3 minutes. Mix crushed cookies into melted chocolate.
• Pour white chocolate mixture onto the prepared baking sheet, about 1/4-inch thick. Refrigerate until set, 1 to 2 hours.
• Break into pieces.
• Note: Parchment can be used for easier cleanup/removal from the pan.

OREO BARK

Steps:

• In seperate microwave bowls, melt the baking squares (follow the microwave directions on packages) Add peanut butter to the melted white chocolate, stir until combined. Crumble 5 OREOs into each bowl, and mix well On a wax covered baking sheet, alternate spoonfuls onto the baking sheet Use a butter knife to cut together colors to create a marble effect Regridgerate until firm (at least one hour) Break into pieces and store in an air tight container.

OREO PEPPERMINT BARK

Steps:

• Melt chocolate in the microwave or double boiler. If using the double boiler, keep it on low heat. It should take about 8 minutes to melt.
• Place a silicone baking mat or wax paper over a cookie sheet and pour the melted chocolate on to the sheet.
• Using a rubber spatula, spread the chocolate evenly across the cookie sheet to form a 9x12-inch rectangle that is ¼-inch thick.
• Sprinkle crushed peppermint and Oreos on the chocolate. Depending on how full you like your bark, you may have extra crushed oreos and peppermint. Save the extras in a sealed bag and use at a later time to make another bark.
• Take a piece wax paper and gently press the sprinkled peppermints and Oreos into the chocolate.
• Place the cookie sheet into the refrigerator for 20 to 30 minutes or until set.
• Break the chocolate into pieces.