This easy to make white chocolate Oreo cookies and cream bark only requires two ingredients and no special equipment. A delicious no bake treat for a Christmas cookie box! One of my absolute favorite store bought cookies are the white fudge covered Oreos that are only available around the holidays. But when they’re not on store shelves, this simple candy is quick to make and tastes just like those cookies.
Looking for more Christmas cookie box ideas? Check out last year’s Christmas cookie box with a roundup of of 12 Christmas cookie recipes. And for more cookies and cream recipes, don’t miss this spectacular cookies and cream cake, cookies and cream cupcakes, cookies and cream ice cream, and homemade soft Oreos.
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Why You’ll Love This Recipe
Only Two Ingredients. I mean, does it get any easier?
Long Shelf Life. This cookies and cream bark will keep for months. I suggest keeping it in an airtight container at room temperature. You can even freeze it for up to 3-6 months.
Perfect for Gifting. Since this is such an easy, low-hassle candy recipe, it’s perfect for gifting. I love wrapping it up in cute little gift boxes, bags or jars.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Oreos. You can use name-brand Oreos, or any kind of generic chocolate sandwich cookie.
- White Chocolate Chips. Lindt and Ghirardelli white chocolate are both delicious, but you can also use store brand white chocolate chips, too.
TIP: There’s no need to buy a double boiler to melt the white chocolate. Simply place the chocolate in a metal mixing bowl, and place the bowl over a saucepan of simmering water. The bottom of the bowl should not be touching the water.
Instructions
- Line a 9-inch baking dish with parchment paper or wax paper. Secure the paper to the sides of the pan with binder clips, so it doesn’t slip around.
- Cut the cookies into 4ths and set aside.
- Over a double boiler, melt the white chocolate chips, stirring occasionally with a spatula, until smooth and melted.
- Pour 1/3 of the chocolate into the pan and spread it out into an even layer. Scatter the chopped cookies over the chocolate (reserving 2 tablespoons of cookies), and press them into the chocolate.
- Pour the remaining chocolate over the cookies and spread it it out as smoothly as possible. Chop the reserved two tablespoons of cookies a little more finely, and scatter them over the chocolate.
- Set aside to cool completely until firm; you can place the pan in the refrigerator to speed things up, but you don’t want the chocolate to be too cold and hard when you cut it.
- Lift the slab of chocolate out of the pan by lifting up the paper. Peel the paper off, and place the chocolate on a cutting board. Use a sharp chef’s knife to cut the chocolate into 16 squares.
- Store the chocolate in a freezer bag or airtight container at room temperature (in a cool dry place) for up to 1 month, or in the freezer for 3-6 months.
Frequently Asked Questions
Can I use white candy melts instead of white chocolate?
You can, but your cookies and cream bark won’t taste as good. The advantage of “bright white” chocolate candy melts is that they have a prettier white color than pure white chocolate, which has an ivory or yellowish tint to it. Personally, I wouldn’t sacrifice the flavor in this candy, and white chocolate will taste much better.
What brand of white chocolate chips do you use?
I sometimes use Ghirardelli, but often use the store brand of white chocolate chips. I also really like Lindt white chocolate, which you can buy in bars and chop into pieces before melting.
How can I whiten the yellow color of white chocolate?
There’s really no good way. You could use half white chocolate and half white candy melts to brighten it, if you don’t mind diluting the flavor of the white chocolate with candy melts. When I make white chocolate ganache (white chocolate chips + heavy whipping cream), I’ve brightened the color with bright white gel food coloring. This was very successful in the ganache I poured over my white chocolate drip cake. But when added to just melted white chocolate, though, the white food coloring can make the chocolate stiffen and seize a little. I did add white food coloring to my white chocolate in today’s post as an experiment, and it worked out, although it was a little more tricky to spread out smoothly.
Can I just mix together the melted white chocolate with the Oreos?
Sure, if you prefer to do it this way (and this is the method most recipes use), you certainly can. What I don’t like about mixing them is that the crumbs from the Oreos turn the white chocolate speckled and gray. Layering them like I do keeps the white chocolate clean and pretty.
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Cookies and Cream Bark
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Ingredients
- 20 oz white chocolate chips
- 18 Oreos (or chocolate sandwich cookies)
Instructions
- Line a 9-inch baking dish with parchment paper or wax paper. Secure the paper to the sides of the pan with binder clips, so it doesn't slip around.
- Cut the cookies into 4ths and set aside.
- Over a double boiler, melt the white chocolate chips, stirring occasionally with a spatula, until smooth and melted.
- Pour 1/3 of the chocolate into the pan and spread it out into an even layer. Scatter the chopped cookies over the chocolate (reserving 2 tablespoons of cookies), and press them into the chocolate.
- Pour the remaining chocolate over the cookies and spread it it out as smoothly as possible. Chop the reserved two tablespoons of cookies a little more finely, and scatter them over the chocolate.
- Set aside to cool completely until firm; you can place the pan in the refrigerator to speed things up, but you don't want the chocolate to be too cold and hard when you cut it.
- Lift the slab of chocolate out of the pan by lifting up the paper. Peel the paper off, and place the chocolate on a cutting board. Use a sharp chef's knife to cut the chocolate into 16 squares.
- Store the chocolate in a freezer bag or airtight container at room temperature (in a cool dry place) for up to 1 month, or in the freezer for 3-6 months.
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