Chocolate Oreo Bark

READY IN: 30mins
Recipe by ThatBobbieGirl

About an hour before we were to leave for our New Year's Eve get-together with some friends, I assembled the candy tray I was taking. It was only after I'd put in the Panocha Walnuts, Cinnamon Spiced Almonds and the White Chocolate-Cranberry-Pecan Bark, that my daughter pointed out there was one more empty "hole" on the tray. Yikes! I'd only made three items. My mind racing - knowing I still needed a shower and had a ton of stuff to do, I found a dozen Oreo cookies, some milk chocolate and white chocolate. Eureka! A recipe is born! Oh, and everyone kept coming back to grab bits of this - and it was the only item on my candy tray that disappeared completely.

Top Review by JamesDean'sGirl

TWO kinds of chocolate and Oreo cookies-what's not to love?!!! I don't know who tackled more of this-my husband or myself! (Our poor son didn't even stand a chance!)This is great--much better than the fudge-coated Oreos in the supermarket. It has the perfect balance of sweet, crunchy cookies and smooth, creamy chocolate. I found it easier to cut the Oreos after I chilled them for a while; I also used a combination of melted peanut butter chips with the white chocolate in the time I may try butterscotch....COOKIE MONSTERS AND CHOCOPHILES--DO NOT PASS THIS ONE BY!

Ingredients Nutrition

  • 12 -15 oreo cream-filled chocolate sandwich cookies, carefully broken into quarters
  • 12 ounces milk chocolate
  • 6 ounces white chocolate


  1. Melt the milk chocolate in a double boiler, stirring until smooth.
  2. Drop in the broken cookies, and stir VERY gently to coat the cookies well.
  3. (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.
  4. Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
  5. 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.
  6. Let cool& harden, then break into approximately bite-sized pieces.
  7. 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.
  8. The chocolate will cool& harden a lot quicker than if you left it on the counter.

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