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Cookies and Cream Bark is a quick and easy candy that only needs three ingredients and only takes 15 minutes to make!
If you are looking for a quick and easy holiday treat to give as a gift to friends and neighbors, add to a cookie plate or just enjoy as a treat, cookies and cream bark is the answer. It really couldn’t get any easier!
This cookie bark has all the flavors of your favorite chocolate sandwich cookie and it has cookies too!
Ingredients Needed
- Oreos
- Vanilla Melts or Vanilla Almond Bark
- Semi Sweet Melts or Chocolate Almond Bark
How to Make Cookies and Cream Bark
- Melt both the chocolate and vanilla almond bark separately in the microwave or double boiler.
- Crush 12 – 14 Oreos in the food processor and reserve about 1/4 cup to sprinkle on top.
- Add the rest of the crushed Oreo cookies to the melted almond bark, dividing evenly between the semi sweet and the vanilla.
- Spoon chocolate onto a parchment lined baking sheet, alternating the white with the semi sweet.
- Using a knife, cut through the chocolate to swirl it together to create a marbled effect.
- Immediately sprinkle the remaining crushed Oreo on top! Use your fingers to lightly push the cookie pieces into the bark.
- Refrigerate for 10 minutes after adding the toppings to set the chocolate.
- Break into pieces and enjoy.
Tips from leigh Anne
- Candy melts and almond bark can burn very quickly. If microwaving, only cook for 20-30 seconds at a time.
- You can also use chocolate chips if you prefer but I find that the chocolate melts and almond bark melt more evenly.
- After you have spread the bark, do not touch or handle it until it is fully hardened. You will leave fingerprints on the chocolate.
Frequently Asked Questions
Do I need to refrigerate cookie bark?
It does not need to be refrigerated. If you do refrigerate it, make sure it is in an airtight container so no moisture can get it which can ruin the chocolate.
What is the best way to store cookie bark?
After cookie bark hardens, break into pieces and store in an airtight container in a cool, dry place. It will keep for several weeks.
Check out more of my easy bark recipes:
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Cookies and Cream Bark
Ingredients
- 2 C vanilla melts or 1/2 lb. vanilla almond bark
- 2 C semi sweet melts or 1/2 lb. chocolate almond bark
- 14 Oreos crushed. Reserve 1/4 C for sprinkling on top
Instructions
- Place vanilla and semi sweet chocolate into separate containers and melt in microwave
- Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.
- Drop spoonfuls of the two mixtures onto a wax paper or parchment covered cooking sheet
- Alternate the two flavors
- Use a knife to swirl the two chocolates together to create a marbled effect
- Sprinkle with remaining cookie crumbs.
- Allow to harden at room temperature or in the refrigerator
- Break into pieces and place in a pretty container
Nutrition Facts:
Marla Meyer says
I first made this recipe in 2009 and have been searching for it for years to easily reshare it with friends. Today I pulled out the original copy that I printed years ago and searched for your name. I love the photos on the updated version. Your blog is lovely.
Tiphanie says
How long does this cookies and cream candy bark keep? Headed to in-laws in a few days and wanted to make it early….
Leigh Anne says
It will last for several weeks but it never does at our house because it always gets eaten before that!
Leigh Anne says
I am sure semi sweet would be fine – I just prefer milk chocolate.
Tiffany says
I know this is late, but early for this year:) Do you think semi sweet chips would work?
Jenny says
Just thought I’d let you know that I made the bark. This recipe is a real keeper! Everyone who tasted it LOVED it and can’t wait to make it themselves. I did substitute milk chocolate for the semi sweet chocolate melts and it wasn’t an overkill in sweetness, probably because of the peanut butter! PERFECT! This recipe is going to be a new holiday tradition… although we may not be able to wait that long to make it again! Leigh I linked folks back to you for the recipe on my blog!