Ingredients
Scale
- 16 ounces white chocolate chips
- 1 (15.35 ounce) package Mint Oreo cookies
- 1/4 teaspoon peppermint extract
- Green food coloring (optional)
Instructions
- Melt the white chocolate chips in a double boiler or microwave, stirring frequently until smooth. If using a microwave, heat in 30-second intervals, stirring in between, to prevent burning.
- Once the chocolate is melted and smooth, stir in the peppermint extract. Add a few drops of green food coloring if desired, stirring until the color is evenly distributed.
- Roughly chop the Mint Oreo cookies into smaller pieces. Reserve a few pieces for topping.
- Pour the melted chocolate onto a parchment-lined baking sheet or silicone mat. Spread it evenly into a thin layer.
- Sprinkle the chopped Mint Oreo cookies over the melted chocolate, pressing them lightly into the chocolate to help them adhere. Add the reserved cookie pieces on top.
- Refrigerate for at least 30 minutes, or until the bark is firm and set.
- Once the bark is firm, break it into pieces. Store in an airtight container in the refrigerator.
Notes
For a richer flavor, use high-quality white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks. You can also add sprinkles or other holiday-themed candies for extra decoration. For a smoother cut, let the bark sit at room temperature for a few minutes before breaking it into pieces.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg