Oreo Peppermint Christmas Bark

Close up of cut Christmas Oreo Peppermint 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!

Prep Time 10

Cook Time 2

Cooling Time 30

Servings servings

Calories 298kcal

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

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

Keep cold in the refrigerator after chopped. This bark melts easily.

You can easily make a double or triple batch to share this recipe. Once made, place pieces in a cellophane bag to give out to friends, neighbors and teachers.

Nutrition