Oreo Cookie Bark |
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1 (18.5 ounce) package of oreos |
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Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon. Put in a colander to sift off the powdery part of the cookie crumbs (the power will darken the white chocolate and it wont be as pretty). Put cookie pieces in a large bowl. Set aside.
In a microwave safe glass or ceramic mixing bowl, melt one pound of the white chocolate candy coating according to package directions. Remove from microwave and quickly pour over cookie pieces. Carefully fold candy coating into the cookie pieces. Pour onto half of prepared pan and smooth out with a silicon spatula. Sprinkle with red and green colored sugar.
Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife or break with fingers. Store in airtight container. Yield: 3½ pounds.