Oreo Cookie Bark

Recipe View 5 mins Prepare the Pan (5 minutes): Line a 10x15-inch jellyroll pan with waxed paper. Lightly coat the paper with non-stick vegetable spray to ensure easy removal.

Recipe View 10 mins Crush the Cookies (10 minutes): In a large mixing bowl, break half of the chocolate sandwich cookies into roughly chopped pieces. Use your fingers for a rustic approach or the back of a wooden spoon for more uniform chunks.

Recipe View 15 mins Melt and Mix First Batch (15 minutes): In a microwave-safe glass or ceramic mixing bowl, melt one package of white chocolate in 30-second intervals, stirring in between, until smooth and completely melted. Immediately fold in the crushed cookie pieces until evenly distributed. Pour this mixture into the prepared pan, spreading it to cover half of the surface in an even layer.

Recipe View 15 mins Repeat and Combine (15 minutes): Repeat the melting and mixing process with the remaining white chocolate and cookies. Spread this second mixture into the other half of the pan, ensuring it meets and slightly overlaps with the first layer for a marbled effect.

Recipe View 1 hrs Chill to Set (1 hour): Refrigerate the bark until it is firm and solid, approximately 1 hour.

Recipe View 5 mins Break and Serve (5 minutes): Once the bark is completely set, remove it from the pan and carefully peel off the waxed paper. Place the bark on a large cutting board and use a large chef's knife to cut it into irregular pieces. Store in an airtight container to maintain its crisp texture.