COOKIES & CREAM CHRISTMAS BARK
A simple, three-ingredient Christmas bark featuring OREOS! This is the ultimate, no-bake holiday treat.
Prep Time 10 Mins
Total Time 1 Hr 10 Mins
24 oz. white chocolate such as Ghiradelli baking bars*
10.1 oz. OREO thins** buy 2 packages you'll need a little more than one
3/4 cup red candy melts
Line a baking sheet with parchment or wax paper and set aside.
Unwrap white chocolate bars and break into small pieces. Place into a heat-proof bowl and microwave using 30 second bursts, stirring in between to melt evenly, until completely melted and smooth.
Spread half of the melted chocolate into an even rectangle, about 15x13. Press Oreo Thins into the melted chocolate. Top with remaining white chocolate and spread to coat over the tops evenly.
Melt the red candy melts in a small, heat-proof bowl using the microwave. Drizzle over the top of the cookies. Drag a toothpick or the tip of a butter knife up and down and diagonally through the red candy melts to create a swirled pattern. Refrigerate until firm.
Using a sharp knife, cut bark into triangular pieces. Serve, or place into airtight containers and store in refrigerator.
Notes
*I used six baking bars, but chocolate chips would work just as well. White candy melt can work in a pinch too, but won't taste nearly as good.
**I needed one entire package of OREO thins plus a few extra from the second package. You won't use two entire packages!
***As I was cutting the bark into pieces, some of the cookies had a tendency to come apart (split apart at the filling.) You can press those pieces back together and they'll stick as they warm back up to room temperature OR make a 'scraps' pile and save those as little munchies for later.
A simple, three-ingredient Christmas bark featuring OREOS! This is the ultimate, no-bake holiday treat.
Prep Time 10 Mins
Total Time 1 Hr 10 Mins
24 oz. white chocolate such as Ghiradelli baking bars*
10.1 oz. OREO thins** buy 2 packages you'll need a little more than one
3/4 cup red candy melts
Line a baking sheet with parchment or wax paper and set aside.
Unwrap white chocolate bars and break into small pieces. Place into a heat-proof bowl and microwave using 30 second bursts, stirring in between to melt evenly, until completely melted and smooth.
Spread half of the melted chocolate into an even rectangle, about 15x13. Press Oreo Thins into the melted chocolate. Top with remaining white chocolate and spread to coat over the tops evenly.
Melt the red candy melts in a small, heat-proof bowl using the microwave. Drizzle over the top of the cookies. Drag a toothpick or the tip of a butter knife up and down and diagonally through the red candy melts to create a swirled pattern. Refrigerate until firm.
Using a sharp knife, cut bark into triangular pieces. Serve, or place into airtight containers and store in refrigerator.
Notes
*I used six baking bars, but chocolate chips would work just as well. White candy melt can work in a pinch too, but won't taste nearly as good.
**I needed one entire package of OREO thins plus a few extra from the second package. You won't use two entire packages!
***As I was cutting the bark into pieces, some of the cookies had a tendency to come apart (split apart at the filling.) You can press those pieces back together and they'll stick as they warm back up to room temperature OR make a 'scraps' pile and save those as little munchies for later.
