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Closeup of squares of cookies and cream bark.

Cookies and Cream Bark

Heather Smoke
This easy to make cookies and cream bark only requires two ingredients and no special equipment. A delicious treat for a Christmas cookie box!

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings16

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.
Keyword Candy, Christmas, Cookies and Cream
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