Tuesday, January 11, 2011

Easy Oreo Bark

Okay, I promise that I will soon be all out of recipes for delicious Christmas treats very soon! I made a lot of stuff this year, and most of it was worth sharing on my blog, so that is why you are still seeing so much of it, even after New Year's has been long gone. This recipe is probably the very easiest one that was made the whole season....and I'm not technically the one who made it.

I wanted to make Oreo Cookie Bark for Christmas this year because my husband's family enjoys treats made with Oreo cookies. Last year I had made Oreo Truffles, but they are time-consuming and I needed something that I could make more quickly. When I discovered this recipe for Oreo Bark, I was immediately sold on it. It requires just two ingredients, Oreo cookies and white chocolate. Cinchy!

The bark comes together in just about zero time flat. I had my husband make it for me while I was out getting other things done one day. Just break the Oreos up, melt the white chocolate down, and mix the two together. Press it down flat in a pan, then refrigerate until firm enough to slice into pieces. Could not be simpler! I bought the fun, festive Winter Oreos for this, since I thought it would be way prettier, what with the red creme centers melting and swirling in with all the white chocolate and dark chocolate of the cookies. I was right; it looked very cool! I was afraid it would look a lot like peppermint bark, and that mint-fearing folk wouldn't even try it.

Turns out, I shouldn't have been worried. This bark disappeared in what seemed like seconds. It was by far the most popular candy I tried my hand at this year. I highly recommend it if you're trying to make something in a hurry that will impress people and look fantastic on a tray with other goodies. Just be sure to use good white chocolate for this; with only two ingredients in the whole recipe, they both really stand out. A poor-quality white chocolate would just ruin the whole thing. And that would be a real shame.

Oreo Cookie Bark
adapted from Allrecipes.com
makes about 2 pounds

Nonstick cooking spray
1 (16 oz.) Winter Oreos (with the red creme filling)
18 oz. good-quality white chocolate, coarsely chopped

1. Line a 10x15 jellyroll pan with waxed paper (I recommend spraying the pan before lining it with waxed paper as well). Coat paper with nonstick cooking spray and set aside.

2. In a large mixing bowl, break the cookies into coarse pieces with your fingers or the back of a wooden spoon.

3. Place the white chocolate in a heatproof bowl over a pan of simmering water. Melt the white chocolate, stirring often, until almost completely smooth. Carefully remove the bowl from the heat and continue to stir until all the lumps have been smoothed. Working quickly, add the cookie pieces and gently fold them into the chocolate.

4. Spread mixture evenly in prepared pan, then refrigerate until solid, about 1 hour. Remove bark from pan, place on a cutting board, and carefully peel off waxed paper. Cut into large pieces with a sharp knife and store in an airtight container. I kept mine in the fridge; that seemed to work best for me.

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