Oreo Bark


  • 1 1/2 pounds good melting chocolate (milk, dark, or white)
  • 24 Oreos, divided (19-20 if Doublestuff)


  1. 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.
  2. Melt chocolate in 30-second increments in the microwave until completely smooth. (I use a quart-sized Pyrex measuring cup.)
  3. Stir cookie pieces into melted chocolate. I leave the fine crumbs on the cutting board and discard.
  4. 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.)
  5. 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.
  6. 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.

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