I don’t know anyone who doesn’t like Oreo cookies. There are so many varieties of them now. They even Have Oreo Thins! Yes! Thins. I like Oreos, but I am not a fan of that icky white filling……like sugary shortening. GAHHH. So imagine my delight when I heard about these Thins. They almost sound kinda healthy, huh? Anyway, good luck finding them. I went on a 2 hour search for these things. Three grocery stores, all sold out. Finally I found them at the store that happens to be just 2 minutes away from me. I didn’t think they would have them! There they were…..waiting for me. I was so excited and read the words “get thin, eat these”. Yes!! OK, no…..that’s not quite what it said. I think it should have read “maybe if you don’t eat these, you may have a chance at being thin”. But alas, I bought them. Big sigh. Anyway, they are good….same great Oreo taste, but without all that gross filling.
So00000, let’s get to the recipe. A friend of mine has a birthday tomorrow and does he ever love Oreos….or anything cookies and cream. In fact, I added a bag of Birthday Cake Oreos to his birthday bag. So I figured he would just love this “bark” as it is often called. I prefer to call it “crunch”.
This is super, super simple. But everyone loves this and it makes great gifts.
Oreo Cookie Bark or Crunch
12 oz of white chocolate, chopped (I used Ghirardelli)
approx. 15 Oreo cookies, filling removed
Line a pan with parchment paper. Break up cookies in pieces. Crush some of them…leave some in big pieces. Sprinkle a few on the parchment paper. Melt the chocolate in a heat proof bowl in the microwave. Heat at 20 second intervals, stirring after each. This will prevent burning the chocolate. Give it a good stir to make sure it is smooooooth. Pour it on your parchment lined pan, right on top of the cookie pieces. Mixture should be about 1/4″ thick. Sprinkle the rest of your cookie pieces on the melted chocolate and push into the chocolate. Chill in the refrigerator until nice and firm. Break it into big shards of creamy cookie deliciousness. Store in airtight containers or cellophane bags. Keep chilled if the weather is warm.