Cookies ‘n’ Cream Bark

  • 1lb White Chocolate
  • 1 1/3 cup Oreos (about 15)

Chop white chocolate and set aside.

Scrape the filling out of oreos and coarsely crush. (You can also keep the white filling in which I did this time but I think it would have been even better without the filling.)

Coat a 9×12-inch rimmed baking sheet or casserole dish with cooking spray, and line with parchment or waxed paper, leaving an overhang on ends.

Melt chocolate in a double-boiler, stirring.

Once melted, stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer.

Refrigerate until firm, about 1 hour. Break into pieces.


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