Best Oreo Cookie 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.

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.

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!

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.