Ingredients
- 18 Oreo cookies
- 12 oz vanilla almond bark broken into pieces for easier melting
Instructions
- Line a baking sheet or pan with parchment paper.
- Crush the Oreo cookies in a baggie. Set aside the equivalent to 2-3 cookies for topping.
- Add the almond bark to a microwave safe bowl and heat for 30 second intervals, stirring between each heat session, until melted.
- Stir melted almond bark and crushed Oreos, and spread onto the parchment lined baking sheet.
- Top with the crushed cookies you set aside.
- Chill for 30 minutes, then break into pieces.
Notes
Storage: Store in an airtight container at room temperature for up to two weeks with parchment paper between layers.
