20 oz. oreo cookies
18.5 oz. white chocolate
1Line a 10x15-inch jelly roll pan with waxed paper. Coat the waxed paper with non-stick vegetable spray and set aside.
2In a large mixing bowl, break half of the cookies into coarse pieces with your fingers or the back of a wooden spoon.
3In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to the package directions.
4Remove from microwave and quickly fold in broken cookie pieces.
5Pour mixture into prepared pan and spread to cover half the pan.
6Repeat the process once again, with the remaining chocolate and cookies, spreading the mixture into the other half of the pan.
7Refrigerate until it has become solid, about an hour.
8Remove the bark from the pan and carefully peel off waxed paper.
9Place the bark on a large cutting board, use a large chef's knife to cut.
10Place in an airtight container.