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Our annual holiday party is in a couple weeks, and as usual, I started menu planning, shopping, cooking and baking in late October. I usually serve heavy appetizers and desserts, enough for 30-50 people.

Between hosting several out-of-town relatives for Thanksgiving this year and having a crazy work schedule, I’ve tried to simplify this year’s holiday party just a little bit. Well, maybe I should say, I’ve tried to reduce the time I spend in the kitchen while still putting out an impressive spread. Instead of time-intensive Oreo Truffles and Peanut Butter Balls, I decided that this year, I would do a trio of chocolate bark. Still impressive and tasty, but definitely easier on my time.

This first bark recipe was adapted from Bakers Royale.

The below recipe makes an 8×8 pan, although I doubled (using 1 full package of Oreos) it for the holiday party.

Cookies & Cream Bark


  • 10 oz. good white bakers chocolate (coarsely chopped)
  • 15 regular Oreos, crushed
  • 3 regular Oreos, crushed and set aside for topping


  1. Line an 8×8 pan with parchment paper, enough for a 1-in. overhang on all sides. Set aside.
  2. Melt chocolate in a double broiler, stirring regularly until all chocolate has been melted and chocolate is smooth. Remove from heat and allow to cool for 5 minutes.
  3. Add crushed Oreos, stirring to combine. Pour into prepared pan. Use a spatula to even out chocolate. Sprinkle with remaining 3 crushed Oreos. (This is optional, but if you don’t, your bark will have a slightly greyish color from the Oreo crumbs mixing with the white chocolate.)
  4. Refrigerate for at least 1 hour, or until chocolate has set.
  5. Remove pan from fridge and with either end of the parchment paper, lift bark out of pan and onto counter.
  6. Break into pieces, using a fork to assist if needed. Or, for a cleaner look, cut with a knife.

Store in the fridge or at room temperature until ready to serve.

Looking for ideas for your own holiday party? Check out my menus for our 2009 and 2010 holiday parties.
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