Line a 10.5” x 15.5” baking sheet with parchment paper or aluminum foil leaving overhang on at least two sides.

Add the chocolate chips to a microwave-safe bowl and microwave for 1 minute. Stir with a spoon. Microwave for another thirty seconds, stir, and repeat again. The chocolate should be smooth at this point, but if not, continue in 15-second intervals.

Spread the melted chocolate across the prepared baking sheet and use a rubber or offset spatula to smooth into an even layer.

Melt the white chocolate chips in a separate bowl for 1 minute. Stir with a spoon until smooth. If it needs more time, repeat microwaving the chocolate in 15-second increments, followed by stirring, until smooth.

To create the white chocolate swirl: drizzle the white chocolate diagonally across the baking sheet of melted dark chocolate. Then, drag a toothpick across the white chocolate in an opposite diagonal.

Place the candy corn pieces evenly across the sheet of chocolate.

Split the oreos in half so that one side is bare and one has the cream filling. Use the black icing to create a small circle on the back of the candy eyes. Place the eyes onto the cookie halves (with the icing side down), however you’d like them arranged. Gently press the cookie halves, eyes side up, into the chocolate.

Place the baking sheet in the refrigerator for one hour to harden. Once hard, use a knife or your hands to break the slab of chocolate into pieces of bark.