Oreo™  Cookie Bark

Oreo™ Cookie Bark

173 Reviews 19 Pics
Kathy W.
Recipe by  Kathy W.

“This is really more of a candy than a cookie, but it is always a hit on my cookie trays!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 -1/2 pounds



  1. Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
  2. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
  3. 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.
  4. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
  5. 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.

Share It

Reviews (173)

Rate This Recipe


You may be a little put off by the fact that this recipe has only two ingredients. DON'T BE. I've made this recipe about a hundred times and every time it is the hit of the party. It's addictive, and you can't mess it up! I so enjoy answering the question, "How did you make this?" because no one can ever believe how easy it is. Here are two tips: First, instead of white chocolate chips, I use two packages of vanilla candy coating. It's a little sweeter and has this pleasing melt-in-your-mouth quality. And second, after you crush the oreos, put them in a colander to sift off the powdery part of the cookie crumbs. The powder will darken the white chocolate and it won't be as pretty. I wish I could give this recipe 50 stars!



I love Oreo bark, but it is so expensive at the gourmet candy store in our town, so I decided to try this recipe. Perfect! Exactly what they sell! I used Baker's white chocolate and broke the oreos into 4 pieces each. No discoloration either. I did notice that after three days, even in an airtight container, the consistency of the bark (the white chocolate) changed and didn't taste as good- I'm guessing that's the limit unless you freeze it for a later occasion.



I made several batches in the matter of a couple of days, this is a total 5 star recipe. My little neighbor kids called it "Cookies and Creme Candy" and all the kids just went to town. I mean to tell you when they all have their mouths full saying how good it is...and barely understanding them but showing thumbs up and hmm and awws and ohhhs.....it must be really really good. The last batch I did was with mini oreos and let me tell you this, if you don't want to make a huge batch that this recipe calls for...simple trick is 1 package of almond bark and 1 8oz package of Oreo Minis...and follow the recipe. Only note is, you don't have to break up the minis. They are already in bite size pieces. This is a fun recipe. Hands down.

More Reviews

Similar Recipes

Oreo(TM) Cookie Cake II

Oreo(TM) Cookie Cake II

Espresso Bark

Espresso Bark

Chocolate Almond Bark

Chocolate Almond Bark

Cherry-Pistachio Bark

Cherry-Pistachio Bark

Cranberry Macadamia Nut Bark

Cranberry Macadamia Nut Bark

Christmas Bark Candy

Christmas Bark Candy


Amount Per Serving (50 total)

  • Calories
  • 59 cal
  • 3%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 8.7 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Cherry-Pistachio Bark


next recipe:

Pretzel and Peanut Butter Bark