Best 3 Best Oreo Cookie Bark Recipes

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:

• 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.