No Bake Peppermint Bark Cookies
Need a quick cookie recipe for the holidays that the whole family and Santa will adore? Mix up these super simple No Bake Peppermint Bark Cookies today! White chocolate and marshmallows melt together to form the base of this gluten free cookie. When the mixture is melted, stir in crushed candy cane pieces and rolled oats. Scoop the no bake cookies onto a lined baking sheet and chill before consuming. Enjoy with a mug of cocoa this Christmas!
Servings 30 cookies
Calories 61kcal
Ingredients
- 2 tablespoons milk (whole or skim OK)
- 4.4 oz. white chocolate bar broken into pieces
- ½ cup mini marshmallows
- 2 cups rolled oats
- ½ cup candy cane pieces plus additional for decorating
Instructions
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- In a saucepan over medium-high heat, warm the milk, white chocolate and marshmallows together, stirring constantly.
- As the mixture heats, the chocolate and marshmallows will melt. Keep an eye on this, as you don’t want it to burn, and keep stirring.
- When the chocolate and marshmallows have melted, remove the saucepan from the heat.
- Stir in the candy cane pieces and the rolled oats.
- Moving quickly, scoop the cookies onto the prepared baking sheet.
- Sprinkle the cookies with additional candy cane pieces.
- Transfer to the refrigerator for 15-30 minutes, or until the cookies are set, then enjoy!
Nutrition
Serving: 1cookie | Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Fiber: 1g | Sugar: 5g
