White Chocolate Peppermint Oreo Bark Recipe (A Holiday Favorite)


With the holidays just around the corner and the cold weather settling in, it’s beginning to feel a lot like Christmas. And no pun intended, friends!

In between shopping for last minute gifts, baking countless holiday treats, and cramming in as many corny Christmas movies as I can, I’m ready to relax and enjoy the festivities of the season.

I’m also in need of as much chocolate as possible. After all, calories don’t count around the holidays, right? This is the time of year where I let myself indulge in that extra slice of pie or a second (or third) cookie.

The treats are just too good to pass up, and before you know it, Christmas will be over! Sp because I’m craving chocolate and the flavors of the holiday season, I decided to whip up this White Chocolate Peppermint Oreo Bark.

This easy and decadent treat features a layer of creamy white chocolate, topped with crushed Oreo cookies, along with another layer of white chocolate and crushed candy canes.



  • 20 ounces white chocolate candiquick or white chocolate morsels
  • 16 Oreos, roughly chopped
  • ⅓ cup crushed peppermint candy canes


  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.
  13. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

Source : deahacks
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