Ingredients:
10oz. Ghirardelli white chocolate chips15 regular size Oreos, plus 3 more for topping
Directions:
Line an 8×8 pan with enough parchment or wax paper for at least a 1 inch overhang on each side.Roughly chop the 15 Oreos.
Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
Finely chop remaining Oreos and sprinkle on top. Press Oreo crumbs into the chocolate so they stick into bark mixture firmly.
Chill in freezer for about 10 minutes until chocolate becomes solid.
Lift whole bark out of pan by holding onto parchment or wax overhang and place bark onto cutting board. Cut bark into pieces with a knife to whatever size you prefer.
After I cut up the bark, I had a lot of remaining Oreo/chocolate crumbles on my cutting board - save these to use as an ice cream topping in the future!
(adapted from bakersroyale.com)
