Easy Chocolate-Covered Oreos/Bark

I love love love chocolate-covered Oreos. I used to work in a chocolate factory and I found them irresistible. Sometimes I’m not in the mood to dip them, so I do this instead. Basically it’s melted chocolate, then Oreos, then more chocolate. That’s it. You can change how much chocolate you use of course based on your preferred chocolate to cookie ratio, but either way you get a whole tray of goodness.

THE STORY: I used to be obsessed with making recipes from cookbooks. This was before the internet was a big thing. In the early 2000’s, I’d collect cookbooks and add the recipes that I wanted to make to an Excel spreadsheet and then pick random numbers. One Halloween I chose Oreo bark which had candy corn and pretzels. It’s not a big thing now, you’ll see it everywhere BUT back then it was revolutionary to me. Not too long after trying that I thought, maybe instead of dipping them, I’ll just make layered bark. Then…viola.

TIPS: I use two bags of chocolate, but if you want less chocolate just cut it back! It doesn’t matter if it shows through it just matters how it tastes. Ultimate tip is please don’t try to eat this cold. Let it get to room temp it’s worth the wait.

SPRINKLE OF CREATIVITY: Try this with different seasonal Oreos or different flavors of chocolate. I get the melts from Michaels a lot and I really like them. Can you imagine how good this would be with lemon Oreos and cheesecake flavored chocolate? Or golden Oreos and pumpkin spice melts? Change out the sprinkles too! I’ve been using this brand and they have tons of different varieties.

Easy Chocolate-Covered Oreos/Bark

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• Author: Taryn Camp

Ingredients

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• 16 Oreos (I used regular Oreos + the holiday version with the red center)
• 1 bag of Ghirardelli Milk Melting Wafers
• 1 bag of Ghirardelli White Melting Wafers
• Holiday sprinkles

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Instructions

1. Line an 8″ square dish with parchment paper. I criss-cross the paper in the pan so it can easily be picked up from any side. You can also use a 9″ pan. The bark will be thinner which works if you prefer less chocolate and more cookie. 
2. Melt the milk chocolate according to the package instructions. Mine usually takes 1 minute and 30 seconds, and I stir it after each 30 second interval.
3. Pour the chocolate into the prepared dish and spread it to coat the whole bottom. Add 16 Oreos on top. It might be a tight squeeze, but press them down as much as you can. 
4. Melt the white chocolate (mine usually comes out faster on white- 1 min 15 seconds). Be sure to stir it after each 30 second interval so that the chocolate doesn’t burn.
5. Pour it on top of the Oreos and spread it out. It should mix with the milk chocolate in some places which gives it a nice swirl. Add a generous amount of sprinkles and refrigerate until set. 
6. Once set, leave it out until it gets to room temperature. If you try to each it cold, it will be hard as a rock!