Ingredients
Method
Preparation
- Line a baking sheet with parchment paper and set it on a flat surface.
- Chop or break the white chocolate and melt it gently in the microwave or over a double boiler until smooth.
- Place crushed Oreos in a bowl. Pour the melted white chocolate over the cookies and stir until well-coated.
- Spread the mixture onto the prepared baking sheet into an even layer, about 1/4–1/2 inch thick.
- Melt the dark chocolate briefly and drizzle it over the white chocolate layer, then create swirls with a knife or skewer.
- Scatter sprinkles and heart-shaped candies across the top while the chocolate is still soft, pressing large candies lightly.
- Refrigerate until the bark is fully firm, about 30 minutes.
- Once set, break the bark into pieces by hand or cut with a warm knife.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks. For freezing, wrap pieces tightly in plastic and place in a freezer-safe bag for up to 3 months.