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by Nicole 2 Comments
Winter OREO cookies have red cream filling inside, which makes them perfect for making festive White Chocolate Bark. This easy 2-ingredient chocolate bark recipe can be made year-round with Original OREO cookies. The red cream of the Winter OREO cookies are great for Christmas Bark and Valentine’s Day bark.
I used the Winter OREO cookies to make a Christmas Bark Recipe for my family to enjoy during the holidays. Since I am not sure how much longer the grocery store will sell Winter OREO cookies, I put a package ofred-filled Winter OREOs in the freezer to save and use to make this bark again at Valentine’s Day.
This white chocolate bark is so delicious! It lastsfor a few days in an airtight storage container at room temperature. Or, it does keep for longer in the freezer. Just remember to take it out about an hour before you want to eat it, so it has time to thaw. Once it’s back to room temp, it tastes just as good asit did when it was made.
OREO Cookies and White Chocolate Bark Recipe Print Recipe
This 2-ingredient chocolate bark recipe is easy to make and always a big hit with everyone. Use Winter OREO cookies with red cream filling for a festive Christmas bark (or Valentine's Day bark!)
- CourseDessert
| Servings | Prep Time |
| 8 servings | 5 minutes |
| Cook Time | Passive Time |
| 2 minutes | 1 hour |
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| OREO Cookies and White Chocolate Bark Recipe Print Recipe This 2-ingredient chocolate bark recipe is easy to make and always a big hit with everyone. Use Winter OREO cookies with red cream filling for a festive Christmas bark (or Valentine's Day bark!)
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Ingredients
- 16 OREO Cookies, coarsely chopped
- 8 ounces Ghiradelli White Chocolate Baking Bar
Servings: servings
Instructions
Line a baking sheet with parchment paper. Chop OREO cookies into coarse pieces and set aside. Break white chocolate bar into smaller pieces and put into a medium size microwave safe bowl.
Melt chocolate in the microwave for 1 minute. Stir and microwave for an additional minute. Stir melted chocolate so it is completely smooth. Be careful not to overcook the chocolate. Two minutes should be long enough to melt it completely.
Working quickly, gently fold the chopped OREO Cookies into the melted chocolate, reserving about 1/4 cup of the chopped OREO cookies to sprinkle on top.
Spread the chocolate/OREO mixture into a thin layer (about 1/2 an inch thick) on the parchment lined baking sheet. Sprinkle the remaining OREO cookie pieces on top.
Allow the chocolate bark to cool in the refrigerator for at least an hour or until hardened. Break into pieces to serve.
Recipe Notes
I do not recommend doubling the recipe, because it is hard to successfully melt large amounts of chocolate in the microwave. I prefer to make several small batches of the OREO white chocolate bark at a time, if I need more servings than what one recipe makes.
This recipe works best with real white chocolate. If you make substitutions, it will affect the taste of the bark.
Once the OREO cookie white chocolate bark has hardened completely, break it into small pieces for serving. I usually try to breakpieces to be around 1-2 inches in size. It’s totally up to you, though. Sometimes I leave the chocolate bark pieces bigger and wrap them up to give as homemade gifts. OREO cookie bark is always a hit!
If you love OREO dessert recipes, check out my OREO cookies and cream trifle. Mint OREO cookies are delicious in my No Churn Mint OREO Ice Cream.
What is your favorite way to eat OREO cookies?
Reader Interactions
Comments
Anything with an Oreo in it has to be good! I will be trying this out for my coworkers for the holidays. #HomeMattersParty
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How fun and festive! I love easy treats like this. #HomeMattersParty
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