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Side view of thick pieces of bark with a good view of the large chunks of oreos.
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5 from 1 vote

Lazy Slow Cooker Oreo Bark Recipe

Slow cooker Oreo bark is an easy, sweet treat that is fun to make.  Melted chocolate chips, crushed Oreos and your choice of candy decorations make this a wonderful treat for any celebration. 
Prep Time10 mins
Cook Time1 hr
Cooling time2 hrs
Total Time3 hrs 10 mins
Course: Snack
Cuisine: American
Keyword: choclate bark, Easter candy, oreo bark, slow cooker oreo break up
Servings: 24 Servings
Calories: 59kcal


  • 3.5 quart slow cooker or larger
  • Mixing Spoon
  • Plastic zipper top bag
  • Slow cooker liner or parchment paper (optional but highly recommended)


  • 2 12oz bags chocolate morsels (baking chips) white or milk chocolate
  • 24 double stuffed Oreos Traditional or golden depending on on which flavor chocolate morsels you are using and your preference.
  • 30 Colored melting wafers use if you want to make your white bark into a color.
  • Toppings and decorations so many to choose from. See above for ideas!


  • Line slow cooker with liner or parchment paper
  • Add chocolate morsels (and melting wafers if using white chocolate that you would like to color)  
  • Cover and turn slow cooker to the “high” setting
  • While chocolate is melting, place Oreos into tightly closed or sealed bag and break chunks.
  • Check slow cooker contents and stir after 15 minutes.  
  • Check and stir every 15 minutes until all chips are melted and smoothly mixed.  Note: This took just about 30 minutes in my casserole crockpot.  
  • Turn off slow cooker
  • Stir in large Oreo chunks.  You can choose to leave them partially sticking out or to try to fully coat them with melted chocolate based on how you want your final product to look. 
  • Use back of spoon or spatula to smooth out mixture to edges of slow cooker 
  • Allow to mixture to cool and harden.  To speed this process up, you can carefully life the melted, decorated mixture from your slow cooker by gently lifting the edges of the parchment/liner you are using and quickly transferring it to a 9”x11” baking pan (confirm size).  Use a spatula to even it out throughout the pan and then refrigerate.  
  • After mixture has thoroughly cooled and hardened, break or cut into serving sized pieces.  


**note:  Calories are for 1/24 of the entire pan and do not include any toppings.  


Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 26mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg