If there’s one thing my in-laws love, it’s Oreos. No, seriously, I swear they can hear a package opening from a mile away. A Norwegian mile (for those of you wondering, yes, a Norwegian mile is longer than what we in the US commonly consider a mile). Even though my in-laws didn’t show up on my doorstep when I started making this (although my brother-in-law wasn’t too far off), my husband sure spent a lot of time in the kitchen drooling, and watching for me to turn my back long enough for him to sneak a bite and not get his fingers whacked. Looking to endear yourself to someone in your life? No one can say no to Oreo bark!
Yields about half a cookie sheet, un-cut
500 grams dark chocolate
14 Oreos, finely crushed
1/2 cup vegetable shortening
1/2 cup butter, room temperature
3 cups powdered sugar
Start lining a cookie sheet with parchment paper. In a small bowl, melt half of the chocolate (approximately 2 and 1/2 bars). I like to use the microwave in ten second increments, but a double boiler method works just as well. Once the chocolate has melted, add half of the crushed Oreos. Make sure the Oreos are finely crushed, otherwise the chocolate won’t spread very well, and the bark as a whole will be lumpy, uneven, and hard to work with. Using a spatula, mix the Oreos into the chocolate, then pour the mixture onto the cookie sheet with the parchment paper. Spread the chocolate and Oreos until an even, thin layer (about 1/4 inch thick) has formed. Place the chocolate, baking sheet and all, into the freezer to set for approximately 15 minutes.
While the chocolate and Oreos harden, you can mix up the frosting filling. In a large bowl, cream the butter and vegetable shortening until smooth. Add the powdered sugar and mix until a thick, smooth frosting forms. Once the 15 minutes are up and the chocolate has completely solidified, spread the filling, evenly, over the chocolate. It may seem like a lot, but trust me, you’ll want it to offset all the chocolate. Return the cookie sheet to the freezer and let it set for another 15 minutes.
In another small bowl, melt the other half of the chocolate (approximately 2 and 1/2 bars). Once the chocolate is melted, add the remainder of the finely crushed Oreos. Stir until everything is well mixed. Remove the fist layer of chocolate and frosting from the freezer and pour the newly melted chocolate and Oreo mixture over the top. Spread carefully, trying to keep the chocolate and Oreos from going too much over the sides, until another thin, even layer of chocolate and Oreos is formed. Return to the freezer and let set for another 15 minutes. Once the final layer of chocolate is set, you can cut up the bark and store it in the refrigerator for up to a week.
Recipe slightly adapted from Cookies and Cups