1. Chop up the Oreo cookies and set aside. Line a baking sheet with aluminum foil. In a microwave safe bowl (or use a double boiler) melt the chocolate chips in the microwave in 30 second increments at 70% power, stirring in between until the chocolate is smooth and creamy.  Place 1/4 cup of the chocolate into a Ziploc bag or piping bag, then stir in the chopped up cookies to the remainder.
2. Pour the chocolate out on to the foil, using the back of a spoon to spread the chocolate out – thin and even. Place the chocolate in the fridge to harden for about 5 minutes. Remove chocolate, then drizzle the remaining white chocolate all over the bark, creating “mummy” lines. Place sets of eyeballs together all over the drizzled chocolate, pressing them in. Place the chocolate back into the fridge for 10 minutes, before removing and breaking into pieces, keeping the eyeball sets together.

Chocolate bark should be stored in the fridge, for 4-5 days.