For my younger son’s last birthday treat at school, he requested Oreo Bark. Treats are to be delivered during lunch, and when I arrived at the appointed time with the small bags we had packaged for each of his classmates (each bag held a small piece of golden and a small piece of mint Oreo bark), I noticed another birthday treat being handed out for another class: pizza!
I fully expected to hear a comment that we should have thought to hand out pizza. But so proud of these tiny packages of Oreo Bark was he, not a single word was uttered. In fact, it never occurred to him that his treat was less worthy. Good things do, indeed, come in small packages!
Great bark candy, I think, is less of a recipe than a technique. Starting with quality chocolate is also important. We are lucky enough to live near Wilbur Chocolate Company and they offer several grades of chocolate, their “platinum” being the purest and most delicious. Two pounds cost $9.00 which actually stacks up well to the expensive–and small–bars available at the grocery store. (Hmmm…I bet they have mail order! For those who may be interested, the company is located in Lititz, PA.)
For the record, our favorite is Golden with white chocolate. It was a unexpected winner the year I began making Oreo bark and has been requested many, many times by family and friends since. All the guys in my family are mint fans, so their second choice is the mint Oreos in dark chocolate. Experiment with various combinations of Oreos (regular, mint, golden, etc.) and with the chocolate (milk, dark, white). You can’t go wrong!
- 1 1/2 pounds good melting chocolate (milk, dark, or white)
- 24 Oreos, divided (19-20 if Doublestuff)
Chop Oreos with a sharp knife. (I usually cut them into quarters and sixths. Cut based on whether you want bigger or smaller pieces of cookie in your bark.). The Oreos will crumble a little but the sharp knife will reduce the breakage. Reserve about 4 chopped Oreos for sprinkling on top of bark, if desired.
Melt chocolate in 30-second increments in the microwave until completely smooth. (I use a quart-sized Pyrex measuring cup.)
Stir cookie pieces into melted chocolate. I leave the fine crumbs on the cutting board and discard.
Spread mixture evenly over the bottom of a 9×13 pan LINED WITH FOIL. (This is important when it comes time to get the bark out of the pan easily.)
Sprinkle with the four chopped, reserved Oreos and/or a drizzle of extra chocolate, if desired. When I use dark chocolate, I sometimes drizzle a little melted white chocolate over top.
Refrigerate until firm. Once chilled, you may remove the bark from pan and cut into squares or rectangles. You can also break the bark into random-sized pieces. However, I find I have chocolate pieces flying everywhere when I do this! Also, although you need to chill the bark before cutting, it will be easier to cut into neat squares without cracking if you allow the bark to sit on the counter for a few minutes before cutting.
- Store in refrigerator in air-tight container. Freezes well, too.
This recipe is posted along with many other delicious recipes at Thursday’s Treasures, a weekly feature from Recipes For My Boys.