Ingredients
Scale
- 24 ounces white candy melting wafers (or high-quality white chocolate)
- 1 package (14.3 ounces) original or red velvet Oreo cookies
- 4 ounces pink or red candy melting wafers
- 1 teaspoon refined coconut oil or vegetable shortening (divided)
- 1/4 cup Valentine's themed sprinkles (hearts, nonpareils, etc.)
- 1/4 cup crushed freeze-dried raspberries or strawberries (optional, for color and tang)
Instructions
- Step 1: Line a large rimmed baking sheet (about 10×15 inches) with parchment paper or a silicone mat. Place the Oreo cookies in a zip-top bag and coarsely crush them using a rolling pin, ensuring a mix of fine crumbs and large pieces.
- Step 2: Melt the majority of the white candy wafers (about 20 ounces) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in 1/2 teaspoon of coconut oil or shortening to aid in fluidity. Gently fold the crushed Oreo cookies into the melted white chocolate until they are evenly coated.
- Step 3: Pour the Oreo and white chocolate mixture onto the prepared baking sheet. Use a spatula to spread the mixture evenly into a rectangular layer, about 1/4 to 1/2 inch thick.
- Step 4: Melt the pink or red candy wafers (4 ounces) in a separate small bowl, adding the remaining 1/2 teaspoon of coconut oil or shortening. Transfer the melted colored chocolate to a piping bag or a zip-top bag with the corner snipped, and drizzle it generously across the white chocolate mixture.
- Step 5: Using a toothpick or skewer, gently swirl the pink/red chocolate into the white chocolate base to create a marbled effect. Immediately sprinkle the Valentine's sprinkles and the crushed freeze-dried fruit (if using) over the surface.
- Step 6: Allow the bark to set completely at room temperature for 3-4 hours, or refrigerate for 30 minutes until fully hardened. Once set, break the bark into irregular pieces and store in an airtight container.
Notes
- For the best crunch and flavor retention, store the finished bark in an airtight container at cool room temperature (below 70°F) for up to two weeks, or in the refrigerator for extended freshness.
- Since this is a chilled confection, avoid heating; if you refrigerate the bark, let it sit out for 5–10 minutes before serving to achieve the perfect crisp, easy-to-bite texture.
- Elevate the presentation by serving broken pieces alongside small scoops of vanilla ice cream or crushing some bark on top of hot cocoa for an extra festive garnish.
- When melting the white chocolate, only use 20 ounces initially; if the mixture feels too stiff after folding in the Oreos, add the remaining 4 ounces of white wafers to ensure the base spreads easily without tearing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American