Oreo Peppermint Bark
● By Enjoy Magazine
Story and Photos by Maci Manty
One of the best things about the Christmas season is giving (and receiving) homemade baked goodies. There’s something so fulfilling about being able to share what you’ve made and watch others enjoy it. This Oreo Peppermint Bark is full of satisfying texture, from smooth chocolate to crunchy cookie and candy cane pieces. It’s the perfect holiday treat to give as a gift (or enjoy yourself) and it’s easy to make.
Oreo Peppermint Bark
Makes 24 Squares
Prep Time: 25 Minutes
Total Time: 2 Hours
12 oz. (2 cups) high-quality semi-sweet chocolate, in pieces
11 oz. (2 cups) high-quality white chocolate,
2 tsp. coconut oil, divided
1⁄2 tsp. peppermint extract
10 oz. package of Oreo Thins cookies, divided
2-3 candy canes, crushed
STEP 1: Line a 10x15-inch baking sheet with parchment paper and set aside. Crush candy canes in a small food processor or put them in a zip-top bag and roll over with a rolling pin until crushed. Set aside.
STEP 2: Add semi-sweet chocolate pieces in a microwave-safe bowl with 1 tsp. of coconut oil. Microwave chocolate in 20-second intervals, stirring between each interval until completely melted. Once melted, pour chocolate onto prepared baking sheet and gently smooth with rubber spatula into a rectangular shape. Once smooth, set aside six of the Oreo Thins cookies and gently press the rest into the smooth semi-sweet chocolate layer. Place the baking sheet in the refrigerator to partially set the chocolate (about 10-12 minutes). Make sure the chocolate is only partially set, or the bark layers could end up separating.
STEP 3: Melt white chocolate pieces in a microwave-safe bowl with 1 tsp. of coconut oil, repeating the method used in Step 1. Once the white chocolate is completely melted, stir in the peppermint extract. Add the melted white chocolate over the top of the partially set chocolate layer and gently smooth with a rubber spatula.
STEP 4: Crush the remaining six cookies and sprinkle them over the top of the white chocolate layer before it sets, along with the crushed candy cane pieces. Gently press the Oreo and candy cane pieces into the white chocolate. Return the baking sheet to the refrigerator until the bark is fully hardened. Once hardened, cut into 24 square pieces with a sharp knife.
Oreo Peppermint Bark will stay fresh in an airtight container at room temperature for 1-2 weeks or up to 3 weeks in the refrigerator.
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Maci Manty is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her on Instagram @lovely_baking_co to see what she’s baking.