12ouncesgood quality white chocolate baking barsbroken into small pieces
6full-sized candy canescrushed
½cupcrushed Oreos (about 8-9 Oreos)
Melt chocolate in the microwave or in a double broiler. I used a double-boiler on low heat and it took 8 minutes to completely melt the chocolate.
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”x10” rectangle that is ¼ inch thick.
Sprinkle 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 and use at a later time to make another bark**
Take a piece of wax paper and gently press the sprinkled peppermints and Oreos into the chocolate.
Place the cookie sheet into the refrigerator for 30 minutes or until set.
Break the chocolate into pieces.
Store in a sealed container in the refrigerator for up to 2 weeks.Freeze for up to 2 months.