Oreo Cookie Bark Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Mix cookies, sweetened condensed milk, chocolate chips, flour, butter, and vanilla together in a large bowl. Fold in coconut. Press mixture into the prepared baking pan.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.

Steps:

• Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
• In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
• Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
• Quickly pour/spread the mixture into one end of the jelly-roll sheet.
• REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
• Refrigerate for about 1 hour.
• Remove the bark and carefully peel off the way paper.
• Store in a covered container.

Steps:

• Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
• Combine semi-sweet chocolate and remaining cookie crumbs.
• Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into small pieces to serve.