Cookies and Cream Oreo Bark

Cookies and Cream Breakaway ~ A 20 minute, 2 ingredient, sweet and simple dessert filled with Oreo goodness.  Yes, another fast and easy dessert recipe that’s perfect for your holiday baking.

Cookies and Cream Oreo Bark from Bakers Royale

Oreos are a favorite in my home.  I have to admit I’m not necessarily as big of a fan as Matt and the boys when it comes to eating them straight out of the bag. But when it comes to Oreos in baked goods, I can out eat them like how most birds can eat twice their weight.

Cookies and Cream Breakaway

I’m keeping with fast and easy, since my workload seems to be multiplying ten-fold lately. It’s so bad that-tsk, tsk; my interview with the third exiting chef-testant of Bravo’s Top Chef Just Dessert was just posted last week alongside the two who were cut in episode 4. Yikes! So for those of you that are following the show and the interviews (posted over at Endless Simmer), I promise that the this week’s interview will be posted by Friday-at the latest.

As you can see, I have a little problem with taking on more than I can manage at times. I’m sure all of you are much better at managing time than I am. That said, I’m also sure we can all find comfort in a sweet and simple dessert that is as easy to make as melt, mix, and chill.

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Cookies and Cream Breakaway

Ingredients:

  • 10oz. Ghirardelli white chocolate chips
  • 15 regular size Oreos, plus 3 more for topping

Directions:

Preparation: Line an 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

  1. Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted.  Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
  2. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.
  3. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

A few notes:

  • To shave off even more time use mini Oreos to bypass chopping regular size ones.
  • If white chocolate doesn’t suit your taste, use any chocolate that does.
  • You can leave the top bare but keep in mind it will look slightly grey from the mix of black Oreo crumbs against the white. To avoid the unappetizing grey tint either drizzle the top with chocolate or sprinkle finely crushed Oreos on top.

Comments

  1. says

    I saw these and my jaw dropped! I’ve never heard of “breakaways” before, but now I’m transfixed! Gotta have some. Lucky these are so simple and quick! Thank you!

    Reply

  2. says

    Love the quick and easy posts! Sometimes it’s what we need to get us through (and not one of my guests would ever be able to spot that it was quick!).

    I haven’t been watching Just Desserts but now I feel like I’m missing out!!

    Reply

  3. Betty says

    Gosh, Naomi, I’m falling in love with you, or at least with your fast&easy recipes. 😀 These barks look and I will try each and everyone of them as soon as possible, hoping they’ll turn out at least half as gorgeous as yours. Keep doing these, please!

    Reply

  4. says

    You think regular white chocolate chips could be used? I am pretty positive Ghiradelli does not exist where I live. Also, would be it okay to just add the crushed Oreos to the same pot you melted the chocolate in after it cools or no? Thanks…very limited on supplies here :)

    Reply

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    Reply

  6. says

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    Reply

  7. amy stephens says

    Hi! I LOVE this recipe! I was wondering if you would mind my sharing it on my fb page. I would include the link to your blog and give you credit for the picture. I have almost 20k fans…so it should hopefully get you more exposure??? thanks!
    Amy

    Reply

  8. Kathy says

    Naomi, came across your recipe & photo of your Cookies & Cream Oreo Bark. What intrigues me is the accompanying milk bottle. My husband worked for that dairy for more than 40 years. Is it local to you? Where did you find the bottle??

    Reply

  9. Novella says

    I made these and they came out just like the pictures. They were perfect!! They are easy to make too. They are super rich tasting and addicting! I know exactly what i’ll be making for little gifts for the holidays. Thank you Bakers Royal. I LOVE your site even though it is soooo bad for my diet. lol.

    Reply

  10. Samantha Jameson says

    Making this for a Christmas gathering tomorrow. I used a few drops of peppermint extract, and used the holiday peppermint oreos. Drizzled it with chocolate and silver and gold sprinkles on top. Excited to see how it turns out!

    Reply

  11. Harmony says

    This looks amazing! I stumbled across this recipe, if that’s what you can even call it with so few ingredients, mad I HAD to have it right away! So I ran down to Walgreens and grabbed a few Lindt white chocolate bars and 2 small 10ct pkgs of Oreos, I’m sure it’ll turn out great! I will just melt the chocolate super slow and easy so as not to scorch. If they tun out good, then I’ll have to buy the white choc chips called for in this recipe & try that too. Ill come back & review on how they turned out. Yum I cannot WAIT to try this, I love EVERYTHING cookies & cream!

    Reply

  12. Ayumu says

    Does this melt very easily? Because once I took it out of the refrigerator and cut it into squares it went all soft on me.

    Reply

  13. says

    Hi!
    I made this for my teachers for an end of the year treat to go along with their gift cards. I am sharing it on my food page I made for my Girl Scout Bronze award. ITS AMAZING!

    Thanks for sharing it,
    Abby L.

    Reply

  14. Carol says

    I made this using Holiday Oreo’s, which have red filling. NOT a good idea. The red frosting bled into the white chocolate and they didn’t look very appetizing.

    Reply

  15. Danielle :) says

    Great idea! Made mine with Mint Oreo’s mixed in dark chocolate for St. Patty’s Day then drizzled with white chocolate – they were a smashing hit and pretty festive too! Thanks :)

    Reply

  16. says

    If you don’t like white chocolate, I had an idea to use the golden oreos with milk chocolate. I actually tested this a while back, I melted milk chocolate chips and dipped the golden oreos until they were completely covered, stuck in the freezer for about 20mins until they harden and everyone loved them!

    Reply

Trackbacks

  1. […] Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork. Source […]

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