Description
Homemade peppermint oreo bark delights chocolate and candy cane enthusiasts with its festive crunch. Sweet layers of melted chocolate and crushed oreos create a simple holiday treat you will savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 30 ounces (850 grams) white vanilla candy melts
- 20 Oreo cookies, crushed and divided
Complementary Ingredients:
- 1/2 cup (120 milliliters) chocolate candy melts
- 1/4 cup (60 milliliters) crushed peppermint candies
Instructions
- Cover a baking sheet with parchment paper, ensuring a smooth, flat surface for even chocolate spreading.
- Microwave white candy melts in 30-second intervals, stirring between each interval until completely smooth and glossy.
- In a separate bowl, melt chocolate candy melts using the same microwave technique, stirring until completely liquid.
- Gently fold 3/4 of the crushed Oreos into the melted white chocolate, creating a speckled, textured mixture.
- Pour the white chocolate-Oreo blend onto the prepared baking sheet, using a spatula to spread it evenly, approximately 1/4-inch thick.
- Artfully scatter the remaining crushed Oreos and peppermint pieces across the surface, pressing lightly to ensure they adhere.
- Using a spoon or piping bag, drizzle the melted chocolate in delicate, zigzag patterns over the bark.
- Refrigerate for 15-20 minutes until the chocolate is completely firm and set.
- Once chilled, break the bark into irregular, rustic pieces using hands or a sharp knife.
Notes
- Crush Oreos finely for smoother texture and even distribution throughout the bark.
- Use room temperature ingredients to prevent chocolate from seizing or becoming grainy.
- Experiment with different Oreo flavors like mint or chocolate for unique variations.
- Store bark in airtight container in refrigerator to maintain crisp texture and prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 220
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg