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Cookies and cream chocolate bark


Serves: 16
timePrep time: 20 mins
timeTotal time:
Cookies and cream chocolate bark
Recipe photograph by Kris Kirkham

Cookies and cream chocolate bark

Use Oreos to create this striking chocolate bark for a fun edible gift

Serves: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
137Kcal
Fat
7gr
Saturates
4gr
Carbs
16gr
Sugars
15gr
Fibre
0gr
Protein
1gr
Salt
0gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 300g dark chocolate, broken into chunks
  • 50g white chocolate – you can use drops or buttons if you like
  • 7 Oreos, roughly broken and crumbled
  • 1 tbsp cocoa nibs (optional)

Step by step

Get ahead
The bark will keep for 2 weeks in an airtight container, or packed into a gift box/wrapped with cellophane.
  1. Melt the chocolate in separate bowls in turn (first the dark, then the white), set over a pan of gently simmering water, stirring occasionally. Once the chocolate has melted, leave to cool for 10 minutes, and line a large baking tray with baking paper.
  2. Pour the dark chocolate onto the tray and spread to roughly a 20 x 25cm rectangle. Use a teaspoon to drizzle the white chocolate all over the dark.
  3. Scatter over the Oreo chunks and crumbs, plus the cocoa nibs if using. Leave somewhere cool to set.
    Tip
    Letting the chocolate cool before pouring means it won’t spread too thinly – you need it to be thick enough to hold your toppings, and break into sturdy chunks for eating.

    Whatever you’re sprinkling over your bark, start with the biggest chunks and work down to the smallest for the best coverage, ensuring every bite will be crammed with goodies.

    Unless you’re in a hurry, avoid putting your chocolate in the fridge to set, as there’s a danger it’ll ‘bloom’ (develop unattractive white patches). Choose another cool place instead for best results.
  4. Leave whole to impress, or break into large shards for easier gifting.

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