Ingredients
Equipment
Method
- Line a large baking sheet (approximately 11x17 inches) with parchment paper or wax paper. Ensure the paper covers the entire surface, allowing for easy removal of the bark later.
- Place about 12-15 Valentine's Day Oreos into a zip-top bag. Seal the bag, pushing out as much air as possible, and then use a rolling pin, the bottom of a glass, or a sturdy mug to crush the cookies into coarse crumbs and some larger chunks. You want a variety of textures, so don't over-crush them into a fine powder. Set aside about 1/4 cup of the larger chunks for sprinkling on top.1.5 cups coarsely crushed Valentine's Day Oreos
- Place the white chocolate chips or chopped white chocolate in a heatproof bowl. If using, add the optional coconut oil or vegetable shortening. Melt the chocolate using one of the following methods:Microwave Method: Microwave on 50% power for 30-second intervals, stirring well after each interval, until the chocolate is almost completely melted and smooth. Be careful not to overheat, as white chocolate can seize easily.Double Boiler Method: Fill a small saucepan with about an inch of water and bring it to a simmer. Place the heatproof bowl with the white chocolate over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir constantly until the chocolate is melted and smooth. Remove the bowl from the heat once melted.1.5 cups coarsely crushed Valentine's Day Oreos
- Once the white chocolate is fully melted and smooth, add the crushed Oreos (excluding the reserved chunks) to the bowl. Gently fold them into the melted chocolate until they are evenly distributed. Stir just enough to coat the crumbs and chunks; over-stirring can cause the chocolate to thicken too much.1.5 cups coarsely crushed Valentine's Day Oreos
- Pour the Oreo-chocolate mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it out into a thin, even layer, approximately 1/4 inch thick. Try to create a relatively smooth surface, but some texture is perfectly fine and adds to the charm.
- While the chocolate is still wet, immediately sprinkle the Valentine's Day sprinkles and chopped Valentine's Day candy evenly over the top of the bark. Gently press them into the chocolate with the back of your spatula or your fingers to ensure they adhere well. Scatter the reserved larger Oreo chunks on top as well for visual appeal and extra crunch.1.5 cups coarsely crushed Valentine's Day Oreos
- Carefully transfer the baking sheet to the refrigerator. Allow the bark to chill and set completely for at least 1-2 hours, or until the chocolate is firm and hard.
- Once the bark is fully set, lift the parchment paper off the baking sheet. Break the bark into irregular pieces by hand, or use a sharp knife to cut it into desired shapes.
Notes
Store the bark in an airtight container at room temperature in a cool, dry place for up to 1 week. If your kitchen tends to be warm, or if the chocolate starts to soften, it's best to store it in the refrigerator. Once refrigerated, it can last for up to 2 weeks. For longer storage, freeze for up to 2-3 months. Serve at room temperature or slightly chilled.