Strawberry Oreo White Chocolate Fridge Cake

1. Prepare a pan or form by lining it with parchment paper, allowing the paper to hang over two ends of the pan. My improvised pan was approximately 7 x 4 inches. A loaf pan would work well or an 8 x 8 pan if you double the recipe.
2. Place Oreo cookies in a small bag, seal the bag and coarsely crush them with a rolling pin (I didn’t have a rolling pin so I used a cutting board to crush them.) You could also leave the cookies whole or break them into halves or quarters only, since the chocolate is cut into squares later anyway. Set cookies aside.
3. Chop the strawberries. Break or chop white chocolate into pieces and place in a bowl that you can use for a double-boiler.
4. Add coconut oil, honey and coconut cream to white chocolate. Honey flows easily off a spoon if you first measure the coconut oil.
5. Melt the chocolate mixture over a pot of gently simmering water (a double-boiler) while stirring. If using honey, mixture might become hard to stir and seem seized but it will still come together nicely.
6. Once melted, stir chopped strawberries into the melted chocolate mixture. Spread half of the mixture into the prepared pan. Press in half of the Oreos. Spread on the rest of the chocolate and top with remaining Oreo pieces.
7. Chill fridge cake thoroughly for at least 2 hours or overnight. Then lift cold fridge cake out of the form using the parchment paper ‘handle’. Cut into small bite-sized bars. Using a knife that you’ve dipped into hot water, then wiped off before making each cut will make cutting easier.
8. Store in the fridge.