White Chocolate Oreo Bark Recipes

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.

Steps:

• Line a 13'' x 9'' pan with parchment paper, and spray with a little non-stick cooking spray.
• Place Oreos in a gallon-sized Ziploc bag and give them several good whacks with a rolling pin until each cookie is broken up. Alternately, you can place them in a large bowl and break them up with a wooden spoon.
• Put the white chocolate chips in a large microwave-safe bowl and add the shortening. Cook for 30 seconds on half power, removing to stir. Cook in 15-second increments on half-power, stirring each time, just until the chips have mostly melted. Remove from microwave and stir until the chips are all the way melted. This took me about 2 minutes total time, but microwaves vary, and you don't want to overcook the chips.
• Add the broken-up Oreo cookies to the melted white chocolate chip mixture. Mix well, then spread as evenly as possible into the 13'' x 9'' pan.
• Allow to harden. This might take a couple of hours at room temperature, or you can place the bark in the fridge to speed up the process.
• When completely hard, remove bark from the pan and carefully peel off the parchment paper. With a sharp knife, cut in to pieces. The pieces will likely be imperfect and you'll end up with some crumbs; save them to sprinkle over ice cream.

Steps:

• Melt the milk chocolate in a double boiler, stirring until smooth.
• Drop in the broken cookies, and stir VERY gently to coat the cookies well.
• (If you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) Spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
• Try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
• Melt the white chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
• Let cool& harden, then break into approximately bite-sized pieces.
• To cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: I take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
• The chocolate will cool& harden a lot quicker than if you left it on the counter.