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Peppermint Oreo Bark Recipe
Ash Tyrrell

Peppermint Oreo Bark Recipe

I made this Peppermint Oreo Bark on a cozy winter evening when I wanted something festive without turning on the oven for hours. The mix of cool peppermint, crunchy Oreos, and smooth chocolate instantly felt like the holidays on a plate.
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Prep Time 15 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • white chocolate chips – 16 ounces
  • White chocolate creates the creamy base and lets the peppermint flavor stand out. I always use high-quality chips so the bark melts smoothly without seizing.
  • Oreos crushed – 20 regular cookies
  • Oreos add crunch and balance the sweetness. I roughly crush them so you still get big satisfying cookie pieces in every bite.
  • peppermint extract – ½ teaspoon
  • This gives that classic holiday flavor. A little goes a long way so measure carefully to avoid overpowering the chocolate.
  • crushed candy canes or peppermint candies – ½ cup
  • These add color crunch, and extra peppermint flavor. I like lightly crushing them so they stick well without turning to powder.
  • optional semi-sweet chocolate chips – 4 ounces
  • Swirling in darker chocolate adds contrast and keeps the bark from being overly sweet.

Method
 

  1. Line a baking sheet with parchment paper, making sure it lies flat. This keeps the chocolate from sticking and helps lift the bark out easily later. I always leave a little overhang on the sides for easy removal.
  2. Place Oreos in a zip-top bag and crush them into chunky pieces. Do the same with candy canes, keeping them slightly coarse. This texture gives the bark a great crunch without turning it dusty.
  3. Add white chocolate chips to a microwave-safe bowl and heat in 30-second intervals. Stir between each round until smooth and creamy. I take my time here to avoid scorching the chocolate.
  4. Stir the peppermint extract into the melted chocolate. Mix gently so the flavor distributes evenly. At this point, the chocolate should smell lightly minty, not overpowering.
  5. Fold most of the crushed Oreos into the chocolate, saving a little for topping. I like doing this by hand so the cookies don’t break down too much. The mixture should look thick and speckled.
  6. Pour the mixture onto the prepared baking sheet and spread it into an even layer. Don’t worry about perfection; rustic edges look great. Aim for about ¼-inch thickness.
  7. Sprinkle remaining Oreos and crushed candy canes on top. If using semi-sweet chocolate, melt it and drizzle over the surface, then gently swirl with a knife.
  8. Place the baking sheet in the refrigerator for about 45 minutes. Once fully set, lift the bark out and break it into pieces. Now it’s ready to enjoy.

Notes

  • I always let the chocolate cool slightly before adding Oreos so they stay crisp.
  • I use peppermint extract sparingly because it can quickly become too strong.
  • I press toppings gently into the chocolate so they stick once set.
  • I break the bark by hand instead of cutting it for a more natural, candy-shop look.