Line a large baking sheet (around 9x13 inches) with parchment paper or a silicone baking mat to ensure the bark doesn't stick and can be easily lifted out later.

Take about 15 Oreo cookies and place them in a large zip-top bag. Seal it, removing most of the air. Use a rolling pin or heavy can to gently crush the cookies into a mix of small pieces and crumbs. Roughly chop the remaining 5 Oreos and set them aside.

Place the white chocolate chips or wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until melted and smooth. Be careful not to overheat to avoid seizing.

Pour the crushed Oreo pieces (from the 15 cookies) into the melted white chocolate. Stir until evenly combined, then pour the mixture onto the prepared baking sheet.

Use an offset spatula to spread the chocolate-Oreo mixture into a thin, even layer across the parchment paper. Imperfections are fine for a rustic look.

Sprinkle the chopped Oreo pieces from the remaining 5 cookies over the top of the melted chocolate for added texture and visual appeal.

Melt the pink or red candy melts in a separate microwave-safe bowl using the same 30-second interval method until smooth. Use a spoon or small piping bag to drizzle the colored chocolate artfully over the bark.

While the chocolate is still wet, generously sprinkle with Valentine’s themed sprinkles. Place the baking sheet in the refrigerator for 20-30 minutes until the bark is firm to the touch.

Once set, lift the parchment paper out of the pan and gently break the bark into pieces of various sizes. Serve immediately or store as needed.