Line a large baking sheet with parchment paper or a silicone baking mat.

Place your Oreos in a large freezer bag and gently crush them with a rolling pin. You want various sizes—some fine crumbs and some larger chunks for texture.

Place your white chocolate or almond bark in a microwave-safe bowl. Heat in thirty-second intervals, stirring well between each session, until the chocolate is silky smooth. Be careful not to overheat as white chocolate can burn easily.

Fold about two-thirds of the crushed Oreos into the melted white chocolate. Stir gently until the cookies are well coated.

Pour the mixture onto your prepared baking sheet. Use an offset spatula to spread it to about a quarter inch thickness.

While the chocolate is still wet, press the remaining cookie chunks into the top. Generously add your Valentine’s Day sprinkles. If you are using a pink chocolate drizzle, melt those wafers now and flick them across the bark with a fork.

Let the bark sit at room temperature for about two hours or pop it in the fridge for twenty minutes if you are in a hurry.

Once completely firm, use your hands to break the bark into irregular rustic pieces.