Instructions

• Line a baking sheet with parchment paper and set it aside.
• Place the 16 ounces (453.59 g) finely chopped white chocolate in a medium, dry heatproof bowl.
• Melt the chocolate either of these two ways: a. Double boiler: Set the bowl over a pot of simmering (not boiling) water so the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth. Remove the bowl from the heat. b. Microwave: Heat the chocolate at 50% power in 30-second bursts, stirring thoroughly after each burst, until the chocolate is completely melted and smooth. Stop heating as soon as it is fully melted to avoid overheating.
• Pour the melted chocolate onto the prepared parchment and use an offset spatula or the back of a spoon to spread it into a roughly 9-inch square.
• Evenly sprinkle the coarsely chopped 20 Double Stuff Oreo Cookies over the melted chocolate and gently press them into the surface so they adhere.
• Refrigerate the baking sheet until the chocolate is fully set, about 30 minutes.
• Once set, break the bark into pieces. Store the bark in an airtight container in the refrigerator for up to 2 weeks.