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

Place the dark chocolate chips in a microwave-safe bowl and microwave for 1 minute. Stir well. Microwave for another 30 seconds, stir, and repeat again in 15-second intervals until smooth.

Spread the melted dark chocolate evenly across the prepared baking sheet using a rubber or offset spatula.

In a separate bowl, melt the white chocolate chips by microwaving for 1 minute, then stirring until smooth. If needed, continue microwaving in 15-second increments, stirring in between, until completely smooth.

Drizzle the melted white chocolate diagonally across the dark chocolate layer. Then, use a toothpick to drag through the white chocolate in the opposite diagonal direction to create a swirl effect.

Evenly distribute the candy corn pieces over the chocolate surface.

Carefully split the Oreos in half, ensuring one side has the cream filling. Use the black icing to create a small dot on the back of each candy eye. Press the candy eyes onto the cream-filled side of the Oreo halves. Gently press the decorated Oreo halves, eye-side up, into the chocolate layer.

Place the baking sheet in the refrigerator for at least 1 hour to allow the chocolate to harden completely. Once firm, break the chocolate slab into pieces of bark by hand or with a knife.