Holiday Oreo Bark Recipes

OREO™ COOKIE BARK

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.

HOLIDAY PEPPERMINT BARK

Steps:

• Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 min.
• Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
• Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.

HOLIDAY OREO BARK

Steps:

• Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
• Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
• Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.

CHOCOLATE OREO BARK

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.