Description
This festive Oreo Peppermint Bark is the ultimate holiday treat, blending the creamy sweetness of high-quality white chocolate with the satisfying crunch of dark cocoa sandwich cookies. Infused with a hint of cooling peppermint extract and topped with jagged shards of candy cane, this recipe is designed for a professional, glossy finish. It is a stunning, low-effort dessert that looks elegant and tastes spectacular, making it a perfect addition to your holiday gift boxes or dessert platters.
Ingredients
16 oz high-quality white chocolate chips
10 Oreo cookies, broken into bite-sized chunks
1/2 tsp pure peppermint extract
1/4 cup crushed peppermint candy
1 tsp coconut oil
Instructions
Line a 9×9 inch baking pan with parchment paper, leaving overhanging edges.
Crush the cookies into large chunks and pulse peppermint candies into small, jagged pieces.
Combine white chocolate and coconut oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring thoroughly between each until completely smooth.
Whisk in the peppermint extract until combined.
Pour two-thirds of the melted chocolate into the pan and spread evenly.
Scatter the cookie pieces over the wet chocolate layer.
Pour the remaining chocolate over the cookies, spread to smooth, and sprinkle with crushed peppermint.
Refrigerate for at least 1 hour until firm, then break or cut into pieces.
Notes
Store in an airtight container in the refrigerator to maintain the perfect snap. For the best flavor, use pure peppermint extract rather than peppermint oil. Removing the cream filling from the Oreos can provide a crunchier texture.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 5mg