Description
This Oreo Peppermint Bark recipe combines the creamy sweetness of white chocolate with the crunch of Oreos and refreshing peppermint pieces, making a festive and delicious treat perfect for the holiday season or any special occasion.
Ingredients
Scale
Chocolate
- 16 ounces white chocolate (such as Candiquik)
- 2 tablespoons milk chocolate
Mix-ins and Toppings
- 15 Oreos, divided (12 crushed, remaining for topping)
- 1/4 cup Andes Peppermint Pieces
Instructions
- Melt White Chocolate: Melt the white chocolate over low heat, stirring constantly to avoid burning and ensure a smooth consistency.
- Mix Oreos: Crush 12 Oreos into small pieces and stir them into the melted white chocolate until evenly combined.
- Spread Mixture: Spread the white chocolate and Oreo mixture to about 1/4 inch thickness onto a cookie sheet lined with wax paper, creating an even layer.
- Add Toppings: Sprinkle the top evenly with the remaining crushed Oreos and the Andes peppermint pieces. Set the bark aside to allow it to harden completely.
- Drizzle Milk Chocolate: Melt the milk chocolate and drizzle it decoratively over the hardened bark. Let it set and harden fully.
- Break and Store: Once hardened, break the bark into pieces of desired size. Store in an airtight container at room temperature to maintain freshness.
Notes
- Use good-quality white and milk chocolate for best flavor and texture.
- Make sure to stir white chocolate constantly while melting to prevent scorching.
- Crush Oreos to your preferred size for texture variations.
- Room temperature storage keeps the bark firm but prevents it from becoming too hard.
- You can substitute Andes Peppermint Pieces with crushed candy canes if desired.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 180
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
