Halloween Oreo Bark
A festive treat combining white chocolate almond bark and Oreo cookies, perfect for Halloween celebrations.
Equipment
- Baking Pan
- Microwave-safe bowl
Ingredients
- 24 ounces white chocolate almond bark chopped
- 15 pieces Oreo orange creme cookies
- Halloween sprinkles optional
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Line a baking pan with parchment paper for easy removal later.
- Melt white chocolate almond bark in a microwave-safe bowl, heating for 1 minute and stirring, then continue in 15-second intervals until smooth.
- Pour about 1/3 of the melted almond bark onto the lined pan and spread evenly.
- Place Oreo cookies over the chocolate layer, breaking some if necessary to fit.
- Pour the remaining melted almond bark over the cookies, smoothing it out to cover.
- Sprinkle Halloween sprinkles on top for decoration.
- Chill in the refrigerator for about 30 minutes until set.
- Remove from the pan and break into pieces or cut into squares.
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Notes
Store in an airtight container in a cool, dry place for up to a week.