Well hello! I see you might be back for more of my exciting series, Easy Christmas Treats. This is the second and, well, final installment of the series.
Okay, so it’s not much of a series. At all. But I had a couple of super-ridiculously-easy treats I wanted to share with y’all, and so here you go.
Today we’re talking white chocolate and Oreo cookies, all mushed together and made into a heavenly bark. Easy, delicious and festive.
I gave sackfuls of these goodies along with a jar of Homemade Candy Cane Hot Cocoa Mix to some of my best buds as a little Christmas treat. I hope they like. I hope they think I slaved for hours and that I’m totally lying about how easy this stuff is to make.
I’d talk about how delicious it is, but hello. Oreos plus white chocolate? You know this stuff is good.
Here’s the recipe! And Merry Christmas to you and yours.
- 1 18-ounce package Oreo cookies (about 40 cookies)
- 2 bags (about 4½ cups) white chocolate chips (I use Ghiradelli chips)
- 2 tablespoons vegetable shortening
- Line a 13” x 9” pan with parchment paper, and spray with a little non-stick cooking spray.
- Place Oreos in a gallon-sized Ziploc bag and give them several good whacks with a rolling pin until each cookie is broken up. Alternately, you can place them in a large bowl and break them up with a wooden spoon.
- Put the white chocolate chips in a large microwave-safe bowl and add the shortening. Cook for 30 seconds on half power, removing to stir. Cook in 15-second increments on half-power, stirring each time, just until the chips have mostly melted. Remove from microwave and stir until the chips are all the way melted. This took me about 2 minutes total time, but microwaves vary, and you don’t want to overcook the chips.
- Add the broken-up Oreo cookies to the melted white chocolate chip mixture. Mix well, then spread as evenly as possible into the 13” x 9” pan.
- Allow to harden. This might take a couple of hours at room temperature, or you can place the bark in the fridge to speed up the process.
- When completely hard, remove bark from the pan and carefully peel off the parchment paper. With a sharp knife, cut in to pieces. The pieces will likely be imperfect and you’ll end up with some crumbs; save them to sprinkle over ice cream.
Originally published on The Hazel Bloom December 22, 2011. Updated and posted on Kitchen Treaty November 25, 2012. More about this