Oreo Chocolate Bark

Steps

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1. 1
   Empty the Oreo biscuits onto a work surface and break them by hand into small, bite-sized pieces, aiming for about 6 pieces per biscuit. Avoid using a knife as it causes the brittle biscuits to shatter into crumbs.
   ▶ ≈1:11
2. 2
   Line a medium-sized baking tray with parchment paper and lightly grease the tray with butter to keep the paper in place.
   ▶ ≈2:08
3. 3
   Place the 200g batch of white chocolate chips into a microwave-safe glass or plastic bowl. Heat on full power for 60 seconds, stopping every 30 seconds to stir.
   ▶ ≈2:40
4. 4
   Continue heating in 10 to 15-second bursts, stirring between intervals with a silicone spatula, until the chocolate is completely melted and smooth. Check the temperature—it should reach around 45°C (113°F). It should flow easily and look glossy.
   ▶ ≈3:34
5. 5
   Add the reserved 100g of white chocolate to the bowl (this is called seeding) and continue stirring until all the chocolate has melted together smoothly with no lumps. The temperature should drop to around 29°C (85°F). The chocolate should feel slightly warm, flow easily, and look glossy and fluid.
   ▶ ≈4:53
6. 6
   Add the broken Oreo pieces to the tempered chocolate and gently fold them together, ensuring every piece of biscuit is evenly coated with chocolate.
   ▶ ≈5:32
7. 7
   Scrape the chocolate and Oreo mixture onto the prepared baking tray and gently spread it out to an even thickness of about 1 cm (3/8 inch). Wipe any excess chocolate from the spatula.
   ▶ ≈5:47
8. 8
   Place the tray in the refrigerator for about 30 minutes until the chocolate is completely set and firm.
   ▶ ≈6:28
9. 9
   Remove the tray from the refrigerator and break the set chocolate slab into bite-sized pieces. If the tempering was successful, you should hear a satisfying crisp snap, and the cross-section should show pieces of Oreo throughout the chocolate.
   ▶ ≈7:20