Oreo Peppermint Christmas Bark
Looking for the perfect food gift to make and share this holiday season? Festive Christmas Peppermint Bark is studded with Oreo cookies and peppermint crunch for the perfect no bake dessert. This recipe takes less than an hour to make and can be adapted to your tastebuds!
This post contains affiliate links.
Christmas Bark recipe
I love an easy no bake treat for any holiday, but I especially love them during Christmas time.
Yes, I’m a big cookie fan this time of year, but there’s something to be said about a dessert that does not require me to turn on the oven. There’s also something fun about a sweet that can be added to a cookie box or a cookie platter that isn’t a cookie.
This Oreo Peppermint Bark highlights two of my favorite flavors from this time of year, and it’s customizable, too. More on this in a bit…
Why I love this recipe:
I love anything with chocolate, and the addition of peppermint and Oreo cookies is just so satisfying for me. This is basically a homemade candy, but it does not necessitate a candy thermometer, which is a massive win in my book.
Here are a few more reasons why I love this bark:
- Oreo Peppermint Bark is versatile. It can be all sweet or the perfect combination of sweet-salty, just depending on what you choose to do with this.
- Make it with kids… this is a fun recipe for them to take lead on since it’s no bake! Be sure to monitor them and the melting of the chocolate chips so there are no burned fingers, but let them have a ball spreading the melted chocolate and adding the toppings.
- Double or triple it for a party or to share with friends and family.
- Layer on the treats you like! It’s so fun to sprinkle on your favorite Christmas candies.
More holiday treat recipes to make and try: Saltine Cracker Toffee | Chocolate Dipped Pretzels | Glazed Pecans | Chocolate Covered Ritz Cracker Cookies | Christmas Chex Mix
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Parchment paper or wax paper
- Baking sheet or rimmed cookie sheet
- Offset spatula
- Sharp knife for cutting
- Heat-proof, microwave-safe bowl
- Airtight container
- Cellophane bags
- Disposable piping bag for extra drizzle, if desired
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need to grab while grocery shopping:
- Chocolate chips — I used semi-sweet chocolate, but you can use rich dark chocolate, bittersweet chocolate, milk chocolate, or a mix of all of the above.
- White chocolate chips — these make the contrasting second layer of chocolate on this bark.
- Chopped Oreo cookies — or another favorite chocolate wafer cookie
- Peppermint crunch baking chips — or crushed candy canes, if you prefer
How to make Oreo Peppermint Bark
Here’s how to make this fun Christmas recipe:
The first step is to melt chocolate chips in the microwave at 50% power in short 30-second increments, stirring between each so as not to burn the chocolate with a small rubber spatula.
You could also use the double boiler method to melt the chocolate, if desired.
Pour onto a parchment or wax-lined rimmed baking sheet. Spread with an offset spatula in an even layer until about a quarter-inch thick.
You can refrigerate it now to help this darker chocolate firm up before you add the white chocolate.
Melt the white chocolate chips in a microwave-safe bowl in the microwave at 50% power in short 20-second intervals. Stir between each interval and keep an eye on this because white chocolate burns very easily. You can add a little vegetable oil to it to help smooth out the white chocolate, if desired.
Pour the melted white chocolate on top of the other chocolate. Spread it evenly on top.
Add the chopped Oreos and peppermint crunch and any other toppings you like in a single layer. (More ideas below!)
Place it in the refrigerator for 30 minutes to set.
Once it is set, roughly chop it with a sharp knife into small pieces.
Keep it in the fridge and share cold from the fridge. This makes a great gift.
Christmas Bark Toppings
The fun of Christmas Bark is that you can top it with whatever you like.
Here are a few ideas:
- Salty pretzels
- Chopped graham crackers
- Sprinkles
- Crushed candy canes
- Crushed potato chips
- Flaky sea salt
- Christmas candy, like Christmas M&M’s or mini M&M’s
- Chopped nuts, like peanuts
- Drizzles of melted, colorful candy melts
How do you store Christmas bark?
Store your bark in an airtight container in the refrigerator. It can become melty if left at room temperature.
If adding to cellophane bags, refrigerate the pieces in the bags until ready to hand out.
Erin’s Easy Entertaining Tips
We love this Oreo Peppermint Christmas Bark because it’s festive and has fun texture! It’s excellent for sharing, too.
This would be a fun snacking addition for cookie exchanges or even a gingerbread house decorating party.
Here are some tips and tricks that will help for making and sharing this recipe throughout the holiday season:
- Let your kids help make it. This is a fun recipe for kids because it’s no bake, and so long as your kids will be safe with the melted chocolate, they will have fun spreading that, as well as add on the toppings.
- Make a double batch for a crowd. It’s a great party favor for a Christmas party, too.
- Keep this tasty treat in the fridge until ready to serve because it melts easily. If transporting, keep it in a cooler.
Frequently Asked Questions
Bark candy made with chocolate and candy can last for 2-3 weeks in the fridge. If any items on the bark can go stale, like pretzels, it may not last as long.
We make Christmas bark with melted chocolate chips and white chocolate chips. While the white chocolate is still soft, we sprinkle on chopped Oreo cookies and peppermint. Once set, you can cut it into shareable pieces.
Candy bark is called bark because it resembles large pieces of tree bark.
Quick tips and tricks to making the best Peppermint Bark with Oreos
- Use care with the chocolate! The chocolate chips and white chocolate chips can burn if you heat them too quickly. Warm the chocolate chips in short intervals at 50% power, stirring between each. When smooth, remove it. If it burns, you’ll have to start over.
- Sprinkle on the toppings evenly so that when you cut the pieces of Christmas Chocolate Bark, there will be some of everything on each piece.
- Make it a holiday gift! Wrap this chocolate bark in cellophane bags with a beautiful bow. This is the perfect gift for friends, teachers, family members and more.
- Wait until the chocolate has set before chopping it, 30 minutes to an hour.
More Christmas treats for sharing:
- Peanut Butter Chocolate Fudge
- Cinnamon Sugar Pretzels
- Drop Sugar Cookies
- Dark Chocolate Peanut Butter Cups
Oreo Peppermint Christmas Bark
Ingredients
- 1 cup semi-sweet chocolate chips 190g / 6.65 oz.
- ¾ cup white chocolate chips 150g / 5.5 oz.
- ½ cup crushed or chopped Oreo cookies ~56g
- 3 tablespoons Andes peppermint crunch baking chips 36g
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments. Stir between the bursts.
- Pour the melted chocolate onto a parchment or wax-lined rimmed baking sheet. Spread with an offset spatula until ¼” thick. Let set in the fridge for 15 minutes.
- Melt the white chocolate chips in a microwave-safe bowl in 30-second increments. Stir between bursts, being careful to not burn the white chocolate.
- Pour on top of the chocolate. Spread with an offset spatula on top of the chocolate. If your chocolate has not set, the delineation between the white and regular chocolate will not be as strong.
- Add the chopped Oreos and Andes peppermint crunch baking chips.
- Place in the refrigerator for 30 minutes to set.
- Chop with a sharp knife.
- Store in an airtight container in the refrigerator and serve when ready.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Before leaving a comment or rating, ask yourself: