Chocolate bark is officially the easiest cooking project on the planet. There’s no mess, there’s no oven or stove time, it’s quick, and absolutely delicious. I always turn to it when I need a last minute holiday gift or dessert; you can’t go wrong because barks are basically just customized slab-candy bars…who wouldn’t go crazy for that? This version is especially good, I think, because of the pretty contrast between the crushed Oreos and the milky white chocolate.
Whenever I make something this simple, I usually say “be sure to use good quality ingredients”, but here’s a secret — for this bark I used white ‘candy coating’ instead of pricier white chocolate, and guess what? The flavor matches the Oreo filling perfectly, and it was the ideal choice. Another thing I like is that the color of the candy coating is pure white, while good quality white chocolate can be yellowish. So if you’re someone who doesn’t love the flavor of real white chocolate, try this, it has a cleaner taste that you might prefer.
A couple of tips help make this bark a success — I cut the cookies into pieces instead of crumbling or crushing them. This helps maintain their integrity and crunch in the finished bark. Also, I fold my cookie pieces into the melted chocolate very gently to preserve the black and white look. Mix it up too thoroughly and everything will go greyish.
- 12 oz white candy coating or white chocolate chips
- about 15 Oreo cookies, chopped into small pieces (I cut each cookie into 4-6 pieces)
- Line a baking sheet with parchment or waxed paper.
- If you are using a bar of candy coating, chop it in small pieces. Put the coating, or the chips, in a microwave safe bowl and microwave for one minute. Stir the chocolate and then microwave again in very short 15 second bursts to completely melt it. Stir in between and let the heat in the bowl do some of the work. Don't over do the microwave or the chocolate will seize up into a solid mass. Keep stirring until all the little lumps are melted.
- Gently mix in the chopped cookies. I like to do this with a large silicone 'spoonula' and I fold them in so they don't get crushed.
- Immediately turn the mixture out onto the cookie sheet and spread it out as evenly as you can to a layer approximately 1/4" thick. It doesn't have to be completely smooth, the nubbly appearance of the cookies poking through is fine!
- Let the bark set up at room temperature, or chill it in the refrigerator. It will be easier to cut if it is not cold.
- Cut it into squares, or irregular pieces.
recipe minimally adjusted from Bakers Royale