- 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.