Oreo Cookie Bark

This Oreo Cookie Bark is a simple no bake treat that takes Oreo cookies to the next level! Two creamy layers of dark chocolate are loaded with crushed cookies and filled with homemade Oreo filling!

Super Easy Oreo Cookie Dessert Recipe

When I first posted this recipe back in January, 2013 (omg how is that 5 years ago?!) I knew it would be a hit. I hadn’t ever seen anything like this before, and of course, any chance I have to make homemade Oreo filling I am all in.

I mean, I am 100% a filling girl…is there even a point to eating a non-Double Stuf Oreo? I mean, unless you’re on a diet or something? I did create a whole recipe for Cookie Filling Dip…it’s really the best way to portion control your filling to cookie ratio.

Anyhow, this is really a next level Oreo treat. You have chocolate, Oreo cookies, AND a heavy-handed helping of cream filling. Plus, you don’t have to turn on your oven, and I actually keep mine in the freezer during the warm months for a sweet treat when I’m in the mood. Which, lets be real, is pretty much always.

I am all about bark.  It’s like a lazy person’s candy.  No molds necessary.

How to Make Oreo Cookie Bark

Start by chopping up some nice dark chocolate. I say “nice” because the better quality chocolate you use, the better this will be.

Chopped Chocolate

Then grab some Oreos. This will be one of the only times I say to use diet Oreos. You don’t need the extra filling in the crushed bits, because you’re going to take care of the filling situation on your own…

Oreo Cookies

And chop them up very finely. You can use a food processor, a blender, or a knife and a cutting board, just make sure there aren’t large pieces.

Melt half the chocolate and stir in your crumbs.

Chopped Oreos and melted chocolate mixed together

Spread that on a lined baking sheet and place it in the freezer to set up.

Chocolate oreo mixture spread on a pan and frozen

While the chocolate is chilling, make the filling.

Oreo should really package their filling and sell it on its own…I mean…

Homemade whipped cream in a mixing bowl

When your chocolate is set, spread the filling on top…

Whipped cream spread on set chocolate mixture

All the way to the edges, and chill this while you prepare the remaining chocolate and cookies.

Homemade whipped cream spread on frozen bark

Now repeat the process again. Melt the remaining chocolate and crush up seven more Oreo cookies. Spread this on top of the filling…

Layering more chocolate spread on top of cream


Oreo cookie bark put into the freezer

Let that whole situation set up (I do place it in the freezer to speed up the process) and then cut it into pieces…

Oreo cookie bark served to eat

It might break up a bit, but that’s fine…it’s a messy, delicious excuse for dessert.

You can make this as thin or thick as you prefer, just don’t spread the chocolate too thin, as it won’t hold together very well.


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Oreo cookie bark served to eat

Oreo Cookie Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 pieces 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This Oreo Cookie Bark is a simple no bake treat that takes Oreo cookies to the next level! Two creamy layers of dark chocolate are loaded with crushed cookies and filled with homemade Oreo filling!


  • 16 ounces good quality dark or semi-sweet chocolate
  • 14 Oreo Cookies
  • 1/2 cup vegetable shortening
  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar


  1. Line a baking sheet with aluminum foil or parchment paper. Set aside.
  2. Finely crush or chop the Oreo cookies, divide in half and set aside.
  3. Chop the chocolate and divide in half. Place half the chocolate in a medium, heat safe bowl. Bring an inch of water in a medium pot to a simmer. Place the bowl on top of the simmering pot (making sure the bowl doesn’t touch the water) and melt the chocolate, stirring frequently. Alternately, you can melt the chocolate in the microwave in 30- second increments, stirring in between each until melted and smooth.
  4. When chocolate is melted stir in half of the crushed Oreos. Spread the mixture evenly in a thin layer on your prepared pan.
  5. Place in freezer to set, 10-15 minutes.
  6. In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and shortening until smooth, 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar. Turn the mixer up to medium-high speed and mix for 1 more minute, scraping the sides of the bowl as necessary. Set aside.
  7. Remove chocolate from freezer and spread the filling on top of the chocolate using an off-set spatula. Place back in freezer for another 15 minutes.
  8. Melt the remaining chocolate and stir in the remaining Oreo cookies using the same method as before. Spread this evenly on top of the chilling filling layer. Place back in the freezer for another 10-15 minutes until top layer of chocolate is set.
  9. Keep frozen or refrigerate until ready to serve.
  10. Cut into pieces.


Cut when chilled.
Store in refrigerator for up to 5 days


  • Serving Size: 1 Piece
  • Calories: 356
  • Sugar: 43.1 g
  • Sodium: 118.7 mg
  • Fat: 15.4 g
  • Carbohydrates: 50.2 g
  • Protein: 6.3 g
  • Cholesterol: 31.7 mg

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101 comments on “Oreo Cookie Bark”

  1. I loved the recipe but got a lot of separation of top layer of chocolate as I was cutting ( and I also tried breaking ) into pieces– The bottom 2 layers held together well though. Will you please provide any tips to prevent this from happening next time?? Thank you!
    I love your book and site!!

  2. I would like to know if you can tell me how much 14 Oreos crushed are close to being? One half cup or one cup or ? Thank you.

  3. Question……..what brand names of good quality chocolate do you recommend? And what can you use in place of shortening since I don’t keep that in the house and prefer not to buy……..I am looking forward to making this however! Thank you!

    1. You can use all butter in place of shortening. And I would use Guittard, Ghirardelli, even Trader Joe’s sells a pound size chocolate bar perfect for melting. I wouldn’t recommend using regular chocolate chips. My favorite is Callebaut.

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