Oreo Peppermint Bark

Oreo peppermint bark is the easiest Christmas candy I make, and it only takes three ingredients. The white chocolate is sweet and creamy, with chunks of Oreo and crunchy candy cane in every piece, and it snaps when you break it. You get homemade Christmas candy without actually making candy.

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Making Oreo peppermint bark is a great Christmas activity to do with kids. There is no candy thermometer and no complicated technique, so it is easy for them to help.

Thickness is the part of this bark I pay the most attention to. If it is too thick, it is hard to bite and hard to break apart, so I spread mine thinner than most people expect. It still has enough structure to hold every piece of Oreo and candy cane, and it breaks into pieces that are easy to eat.

If you want two layers of chocolate, my layered peppermint bark recipe puts the white chocolate over a layer of rich chocolate. For a bark the kids can decorate, my melted snowman chocolate bark turns it into a craft project.

HOLIDAY GIFT FAVORITE

The Christmas Candy I Pack Into Tins for Gifts

Every Christmas season, I make several batches of this bark, and it ends up as a gift for just about everyone on my list. The dark Oreo and red-and-white candy cane scattered over the white chocolate make it very Christmasy, and it looks great in a tin. I make it in bulk and keep the tins on hand, so I always have a gift ready.

The Ingredients That Matter Most

• White chocolate baking bars: I use good quality baking bars, not chips. Chips are made to hold their shape in the oven, so they can be fussy to melt, and the added ingredients can make the bark separate once it is chilled. Bars melt smoothly and spread easily into a thin, even layer.
• Oreos and candy canes: How full you load this peppermint Oreo bark is up to you. Any extras keep in a sealed bag for the next batch.

How to Make Oreo Peppermint Bark

Step 1: Melt It Low and Slow Melt the white chocolate in the microwave or in a double boiler over low heat. White chocolate can go from smooth to scorched quickly so take it slow and stir often.

Step 2: Spread It Thin Pour the chocolate onto a baking sheet lined with a silicone baking mat or wax paper. Spread it into a rough rectangle about ¼ inch thick.

Step 3: Press In the Toppings Sprinkle the crushed Oreos and candy canes over the warm chocolate. Lay wax paper over the top and gently press them in.

Step 4: Chill and Break Put the pan in the refrigerator for 30 minutes, or until the bark is set. Then break it into pieces.

How Long It Keeps

Store the bark in an airtight container on the counter for a few days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Those storage times make this Oreo peppermint bark recipe easy to get done early and packed into holiday tins for gifts. If you are filling a whole tray, my easy Christmas desserts roundup has plenty more.

More Peppermint Treats for Christmas

• Peppermint Oreo Truffles
• Easy Peppermint Fudge
• DIY Peppermint Candy Spoons
• Candy Cane Christmas Trees
• Rudolph Reindeer Chocolate Bark

Video

4.75 from 8 votes

Oreo Peppermint Bark

Author — Jennifer Fishkind

Serves — 24

Creamy white chocolate Oreo peppermint bark that snaps into pieces, loaded with Oreo chunks and crunchy candy cane. Homemade Christmas candy for gift tins.

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Prep Time 20 minutes mins

Refrigerate 30 minutes mins

Total Time 50 minutes mins

Ingredients

 

• ▢ 12 ounces good quality white chocolate baking bars broken into small pieces
• ▢ 6 full-sized candy canes crushed
• ▢ ½ cup crushed Oreos (about 8-9 Oreos)

Instructions

 

• Melt the chocolate in the microwave or in a double boiler. I used a double boiler on low heat and it took 8 minutes to completely melt the chocolate. To use the microwave, heat the chocolate in a microwave-safe bowl at reduced power for 1 minute, then for 1 to 2 more minutes in 30-second intervals, stirring each time.
  12 ounces good quality white chocolate baking bars
• Place a silicone baking mat, or wax paper, onto a baking sheet. Pour the melted white chocolate onto the prepared sheet.
• Using a rubber spatula, spread the chocolate evenly across the cookie sheet into a rough 8×10-inch rectangle that is ¼ inch thick.
• Sprinkle the crushed peppermint and Oreos on the chocolate. Depending on how full you like your bark, you may have extra crushed Oreos and peppermint. Save the extras in a sealed bag to make another bark later.
  6 full-sized candy canes, ½ cup crushed Oreos
• Take a piece of wax paper and gently press the sprinkled peppermint and Oreos into the chocolate.
• Place the cookie sheet in the refrigerator for 30 minutes or until set.
• Break the chocolate into pieces.

Jenn’s Notes

Tips:

• I use white chocolate baking bars, not chips. Bars melt smoother, and chips can make the bark separate once it is chilled.
• I melt the chocolate low and slow. Rushing it with high heat can leave it thick or scorched.
• I press the toppings into the warm chocolate with wax paper so they stay on when I break the bark apart.

Storage:

Store in an airtight container on the counter for a few days or in the refrigerator for up to 2 weeks. Freeze for up to 2 months.

Nutrition Info

Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

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