Valentine’s Oreo Bark

That One Bark I Always Make for Valentine’s Day

You know, I didn’t even like white chocolate until about five years ago. (Gasp! I know.) But this Valentine’s Oreo Bark—oh man, it totally turned me into a believer. First time I made it, I was half-distracted trying to DIY my kid’s class valentines, so I just dumped a bunch of stuff on melted chocolate and honestly… it looked a mess. Tasted like heaven, though! Now I make it every year, and the tradition is: everyone sneaks pieces when my back’s turned. My dog once tried to as well—he didn’t get far, don’t worry. Anyway, this recipe’s become my February sanity-saver when I want something festive but don’t have the patience for rolling dough and cookie cutters (more like, not before morning coffee).

Why You’ll Love This (Trust Me…)

I make this when I’ve forgotten about the school bake sale or, you know, when it’s literally Valentine’s Day and oops—the day got away from me. My kids go nuts for the crunchy Oreos and the bits of chewy heart candies mixed in (and so do I, but I play it cool). Also, there’s no baking; just melting and mixing. Sometimes the chocolate doesn’t spread perfectly even, but honestly, who cares? I tried once with those fancy silicon molds but ended up liking my lopsided, hand-chopped version better. If your crowd likes things extra sweet—maybe swap in milk chocolate? Though my in-laws claim the white stuff “looks prettier.” Can’t win.

What You’ll Need (or What I Use, Depending on the Day)

• 400g white chocolate (Bars or chips both work. I’ve sometimes grabbed the store brand. My grandma swore by Lindt but, honestly, whatever’s on sale.)
• 14 Oreo cookies (classic, but double-stuffed is nice if you can find it. Heck, I once used store-brand and no one even noticed.)
• A generous handful of heart-shaped sprinkles (I’ve tossed in pink M&Ms if I ran out. These are just for looks, really.)
• 1/2 cup mini marshmallows (Optional. Sometimes I skip them if someone already finished the bag—not naming names!)
• 1/4 cup Valentine’s candy pieces or, honestly, whatever random festive candy you have
• Pinch of flaky salt (If you like sweet-salty. I do—my husband says not to ruin it. We agree to disagree.)

Let’s Make Valentine’s Oreo Bark! (Don’t Worry, It’s Easy)

1. First things first: line a baking tray with parchment paper—I’ve sometimes used foil because I ran out. It sticks a bit, but you can muscle it off later.
2. Break up your Oreos into chunks. Some people meticulously twist and scrape out the filling; I mostly just give them a whack with a rolling pin (very therapeutic, honestly).
3. Melt your chocolate. Easiest way is the microwave—blast it in 30-second bursts, stirring after each round, until silky. Don’t overdo it! Once I scorched mine and it turned sort of chalky. Not good. You can use a double boiler if you’re feeling proper.
4. Pour the melted chocolate onto your lined tray and spread it out. Try for about 1/4 inch thick, but I’ve made it both thinner and chunkier.
5. Scatter the broken Oreos, marshmallows, half your candies, and as many sprinkles as spirit moves you. (This is where I always sneak a taste.)
6. Gently press everything in so it sticks, otherwise you’ll end up with loose toppings. Not a disaster, just a little messier.
7. Top with the rest of the candy and a big pinch of flaky salt, if using. If it looks like a unicorn exploded—you’re doing it right.
8. Pop the tray in the fridge for at least 30 minutes, or until it’s good and solid. (Don’t fuss if you leave it longer. I once did overnight by accident—still worked.)
9. Break into pieces. Odd shapes are part of the fun. If you want clean squares, use a big sharp knife once it’s set, but, ehh, I never bother.

Notes from the Trenches (aka My Kitchen)

• Don’t use candy melts unless you’re absolutely desperate. They taste like childhood but not in a good way.
• If your bark looks weird or streaky, it’s probably just overheated. Still edible! I pretend it’s “marbled.”
• Once, my toddler dumped the sprinkles in one spot. I mixed it up and it actually looked better. Happy accidents.

What Else Can You Try? (I’ve Tested a Few…)

• Dark Chocolate Swap: Made it with 70% dark once—only the grownups liked it though. Warning given!
• Crushed pretzels: Surprisingly good for crunch and salt. My friend called it “Valentine’s Trail Mix.” Not wrong, really.
• Freeze-dried strawberries: These look super fancy! But honestly, they kind of made the bark soggy after a day. So, probably skip unless you’re eating right away.
• Color swirl: Tried swirling pink-tinged white chocolate in—looked a bit like Pepto-Bismol, but the kids loved it.

Gear You’ll Want (But There’s Always a Workaround…)

• Baking tray or sheet pan—I’ve used a pizza tray in a pinch.
• Parchment paper or foil. Foil’s not as good, but it works if you grease it a bit.
• Microwave safe bowl (or a small pot for stove melting, but microwaves keep it simple)
• Rolling pin or potato masher for smashing cookies—honestly, I’ve just used my hands before. Whatever gets the job done.

How to Store (If There’s Any Left…)

Store your Valentine’s Oreo Bark in an airtight container in the fridge. It should keep about a week, but, and I’m just being blunt here, it never lasts more than a day in our house. I hear it even freezes well, but I’ve never gotten that far.

How We Serve It (And My Favorite Sneaky Bit)

Just pile the pieces in a big bowl right in the center of the table—no fussing. We make it a Valentine’s tradition to eat it in our pajamas after dinner while watching a cheesy movie. One year, my little one paired it with strawberries and pronounced it “so gourmet” (kids are too much sometimes).

Lessons Learned (Aka Don’t Do What I Did…)

• Definitely let it set fully before breaking—one year I rushed it because I was hangry and ended up with a gooey mess stuck to my fingers (still ate it, though).
• If you double the recipe, use two trays! I once tried to make extra-thick bark and the middle didn’t set properly. Rookie mistake #57.

Your Questions (Yup, I’ve Heard These Before!)

• Do I really need to use white chocolate? Not at all! Use whatever you’ve got—dark, milk, white, even a swirl, go wild. But the white is classic for Valentine’s Day in our house.
• Can I make this ahead? Oh, totally. It actually tastes better the next day, maybe because the cookies get a little softer—just stash it in the fridge.
• Is there a way to make it less sweet? Sure, try dark chocolate or add a few salted pretzels, maybe even skip some of the candy bits. (Or you know, just cut small pieces and call it a day!)
• My chocolate seized up and turned grainy—what now? Been there. Try adding a tiny splash of veggie oil and stirring gently; sometimes it helps. And don’t panic! Even if it looks weird, it’s probably still tasty.
• Can I go nut-free? Yep! Everything here is nut-free as written, just double check your chocolate brand.
• What if I don’t have parchment paper? Greased foil works OK, just peel carefully. One Valentine’s, I used a silicone mat from the dollar store and it was totally fine.

So there you have it. Valentine’s Oreo Bark: easy, over-the-top, a little bit messy—just how good holiday treats should be. (And if you sneak a piece or two for yourself before sharing, your secret’s safe with me.)

★★★★★ 4.60 from 50 ratings

Valentine’s Oreo Bark

yield: 8 servings

prep: 15 mins

cook: 5 mins

total: 20 mins

Valentine’s Oreo Bark is a festive no-bake treat featuring creamy melted white chocolate, crunchy Oreo cookies, and colorful Valentine’s sprinkles. Perfect for gifting or sharing with loved ones!

🖨️ Print Pin Recipe

Ingredients

• 300 g white chocolate chips
• 12 Oreo cookies, coarsely chopped
• 2 tbsp Valentine’s sprinkles
• 1 tbsp pink candy melts (optional, for drizzle)
• 1 tbsp red candy melts (optional, for drizzle)
• 1/4 cup mini heart candies
• 1/2 tsp coconut oil

Instructions

1. 1
   Line a baking sheet with parchment paper and set aside.
2. 2
   Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.
3. 3
   Gently fold in 2/3 of the chopped Oreo cookies into the melted chocolate.
4. 4
   Spread chocolate-Oreo mixture evenly onto the prepared baking sheet to about 1/4-inch thickness.
5. 5
   Sprinkle remaining Oreos, Valentine’s sprinkles, and mini heart candies over the top. If desired, drizzle pink and red candy melts for added decoration.
6. 6
   Chill in the refrigerator for 30 minutes or until set. Break into pieces and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 285 caloriescal

Protein: 3 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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