Description
This Easy Oreo Bark Recipe combines rich dark and creamy white chocolate with crunchy Oreo Thins to create a delightful, no-bake treat. Perfect for parties or a sweet snack, this bark is simple to prepare and requires minimal ingredients and effort, setting quickly for a deliciously addictive dessert.
Ingredients
Scale
Dark Chocolate Layer
- 8 ounces dark chocolate baking bars, chopped
- ½ teaspoon coconut oil
- â…” cup chopped Oreo Thins
White Chocolate Layer
- 12 ounces white chocolate baking bars, chopped
- ½ teaspoon coconut oil
- 1â…“ cups chopped Oreo Thins
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set it aside. This will prevent the chocolate from sticking and allow for easy removal after setting.
- Melt dark chocolate: In a small bowl, melt the chopped dark chocolate and ½ teaspoon of coconut oil using 30-second microwave intervals, stirring between each interval until the mixture is smooth and fully melted.
- Spread dark chocolate layer: Using a rubber spatula, gently spread the melted dark chocolate evenly over the parchment paper into a thin layer.
- Add first Oreo topping: Sprinkle â…” cup of the chopped Oreo Thins evenly over the dark chocolate before it starts to harden so they adhere properly.
- Melt white chocolate: In a medium bowl, melt the white chocolate bars with the remaining ½ teaspoon coconut oil using 30-second intervals in the microwave, stirring after each until fully melted and smooth.
- Spread white chocolate layer: Carefully and gently spread the melted white chocolate over the chocolate and Oreo layer, evening it out using a rubber spatula.
- Add remaining Oreo topping: Sprinkle the remaining 1â…“ cups of chopped Oreo Thins on top of the white chocolate layer.
- Set and cut: Allow the bark to set at room temperature until fully hardened, then use a large knife to cut the bark into 16 pieces to serve.
Notes
- Ensure chocolates are melted gently to avoid burning or seizing by using short microwave bursts and stirring frequently.
- The bark can be stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
- You can substitute coconut oil with another neutral oil like vegetable or canola oil if preferred.
- For easier cutting, refrigerate the bark until firm before slicing.
- Use high-quality baking chocolate for best flavor and texture.
