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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oreo Bark

Source: dLife

A delicious mixture of white chocolate and Oreo cookie.

Nutrition Facts

Makes 50 servings
Amount Per Serving

Calories	135.7

Total Carbs	14.4 g

Dietary Fiber	0.1 g

Sugars	13.4 g

Total Fat	7.4 g

Saturated Fat	4.6 g

Unsaturated Fat	0.1 g

Potassium	6.4 mg

Protein	1.7 g

Sodium	38.9 mg

Dietary Exchanges 7.4 Fat, 1.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions.
Remove from microwave and quickly fold in broken cookie pieces.
Pour mixture into prepared pan and spread to cover half the pan.
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.
Store in airtight container.