Another recipe of many from the Christmas gift archive and one that was devoured within a day of making it. I had to make another batch after the first one because my brother couldn’t get enough of it.
It’s simple and easy to do and I’m quickly becoming a fan of chocolate bark. It’s so customisable as well and you can add basically anything to it. Plus it makes the perfect gift for someone’s birthday or Christmas.
This time I added a ton of Oreos and drizzled it with white chocolate. I was inspired by seeing a post about chocolate covered oreos, but instead of covering them with chocolate, I decided to crush them up and add them into the chocolate.
I loved this because there was the perfect amount of oreo to chocolate ratio and neither was too overpowering.
This recipe is all done in a microwave and the longest thing you need to wait for is the chocolate to chill in the fridge or freezer. And then sweet sweet oreo chocolate bark can be yours.
Break into large chunks and try not to inhale the entire batch. I didn’t quite succeed at this and kept finding reasons to ‘taste test this’.
Another great thing about this recipe is how well it freezes. I made this a week or two in advance and froze it and defrosted it the day before Christmas in the fridge overnight and it turned out perfectly.
And now for the recipe!
Milk Chocolate Oreo Bark
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Yield: 25 pieces (675 g total)
Calories per serving: 159
- 450g / 1 lb
- 5 ml/ 1 tsp
Oreo or chocolate sandwich cookies
- 20-30g / 2 tbsp
White Chocolate (2 tbsp if using chocolate chips)
5 ml vegetable oil
- Line a shallow medium baking tray with baking paper or lightly greased aluminium foil and set aside.
- Melt down 75% of the milk chocolate in a medium microwave safe bowl in 30 second intervals, stirring inbetween and then in 10 second intervals until the chocolate has almost melted.
- Remove from the microwave and stir until the chocolate has melted. Once melted, add in the remaining chocolate and stir until it has melted completely. Continue to stir for another 20-30 seconds and then reheat the chocolate in the microwave on half power for 20 seconds. To check to see if it has tempered correctly, place a small amount of chocolate on some paper and leave it for 5 minutes. If it has tempered correctly then it should be glossy and snap well.
- Crush 2/3 of the oreos into small and larger chunks and fold into the chocolate before pouring and spreading into the baking tray and using a spatula to mix evenly spread the chocolate.
- Sprinkle the remaining oreo pieces into the top of the chocolate and then press into the surface to make sure they are set into the chocolate.
- Leave to set in the fridge for 1-2 hours before melting down 20g of white chocolate with the vegetable oil and drizzle on top of the chocolate with a spoon and allow to set in the fridge for another few hours before breaking into 25 large chunks and serving.
- Store in the fridge for up to 2 weeks or at room temperature for up to a week. This also freezes very well.
Makes 25 servings (total weight: 675g)
Serving size: 1/25 recipe (27g)
Saturated fat: 4.9g
You can omit the white chocolate drizzle if you want or replace it with dark chocolate, nutella or peanut butter. You can also use food colouring with the white chocolate to make it into different colours.