Ingredients:

  • 12 ounces Dark Chocolate Melting Wafers (or good quality chips)
  • 36 Oreo Cookies (about 1 package, 400 g)
  • ½ teaspoon Flaked Sea Salt (Optional)
  • 6 ounces White Chocolate Melting Wafers (or good quality chips)
  • ½ teaspoon Vegetable Shortening (or Coconut Oil, Optional)

Instructions:

  1. Line the 9x13 inch baking sheet completely with parchment paper, allowing some overhang for easy lifting later.
  2. Place the 36 Oreo cookies into a large zip-top bag. Use a rolling pin to crush them until mostly coarse crumbs remain. Aim for a mix of large chunks and fine crumbs; variety is key!
  3. Reserve ¼ cup (approx. 50g) of the coarsest crushed cookies for the topping.
  4. Melt the Dark Chocolate: Place the 12 oz (340g) of dark chocolate wafers into a microwave-safe bowl. Heat in 30-second bursts, stirring vigorously after each interval, until 80% melted. Remove from the microwave and continue stirring until completely smooth.
  5. Fold in Oreos: Gently fold the main batch of crushed Oreos (not the reserved topping) and the sea salt into the melted dark chocolate using a rubber spatula. Mix only until just combined.
  6. Spread the Base: Pour the chocolate-Oreo mixture onto the prepared baking sheet. Use the spatula to spread it evenly into a thin layer (approx. ¼ inch or 6 mm thickness).
  7. Melt the White Chocolate: Place the 6 oz (170g) of white chocolate wafers and the optional ½ teaspoon of shortening/coconut oil into a small microwave-safe bowl. Melt in 15-second bursts, stirring well in between, until smooth.
  8. Drizzle and Swirl: Pour the melted white chocolate into a small piping bag or use a spoon. Drizzle stripes or random patterns across the dark chocolate base.
  9. Marble: Use a skewer, toothpick, or the tip of a knife to gently swirl the white and dark chocolate together, creating a marble effect. Avoid dragging the tool all the way through the base layer.
  10. Top and Chill: Sprinkle the reserved coarse Oreo chunks over the surface. Transfer the tray to the refrigerator and chill for a minimum of 60 minutes, or until the bark is completely firm and snaps cleanly.
  11. Break and Serve: Once fully set, lift the parchment paper out of the tray. Break the bark into irregular, rough pieces. Store in an airtight container.