1(24 oz)package vanilla candy coating (like Candiquik or almond bark), divided use
1 ½cupssemi-sweet chocolate chips
Twenty four (24) of the Oreo cookies will be kept whole. The other six (6) Oreo cookies need to be lightly crushed.
Line a 9 x 13 baking sheet with aluminum foil then spray it with nonstick cooking spray.
Melt half the vanilla candy coating first by placing in a microwave-safe bowl and microwaving on high for about 45 seconds. Stir well until smooth. You may need to continue microwaving in 15 second intervals until melted.
Once melted, pour a thin layer of half the white chocolate onto prepared baking sheet and spread it out.
Top with a single layer of 24 Oreo cookies.
Melt the remaining white chocolate. Cover Oreos with remaining melted white chocolate and spread out evenly.
Melt the semi-sweet chocolate chips just like your white chocolate, and drizzle on top. Take a butter knife, and swirl it into a design.
Sprinkle the top with the remaining six crushed Oreo cookies and sprinkles, then refrigerate for 30 minutes - 1 hour.
When fully cooled and hardened, break apart into chunks. Then eat! Keep Oreo bark stored in the refrigerator for up to one week.