Ingredients
Scale
- 12 ounces good quality white chocolate chips or melting wafers
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring (optional, for a vibrant mint layer)
- 10 ounces good quality dark or semi-sweet chocolate chips or melting wafers
- 15-20 Oreo cookies (regular or mint-flavored), crushed into pieces
- Optional: 1 tablespoon festive sprinkles or finely crushed candy canes for garnish
Instructions
- Line a large baking sheet (approximately 9×13 inches or 10×15 inches) with parchment paper or a silicone baking mat. This will make removing the bark much easier.
- In a microwave-safe bowl, melt the white chocolate chips. Heat in 30-second intervals, stirring well after each, until completely smooth and creamy. Be careful not to overheat. Stir in the peppermint extract and green food coloring (if using) until evenly combined. The green tint adds to the minty aesthetic!
- Pour the melted mint white chocolate onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread it into a thin, even layer, covering most of the parchment paper.
- In a separate microwave-safe bowl, melt the dark or semi-sweet chocolate chips using the same 30-second interval method until smooth. Allow it to cool for just a minute or two to prevent it from melting the white chocolate beneath.
- Evenly sprinkle the crushed Oreo cookie pieces over the mint white chocolate layer. Then, drizzle or carefully spread the melted dark chocolate over the Oreos. You can use a knife or a skewer to gently swirl the two chocolate layers together for a marble effect, if desired.
- Immediately sprinkle with any optional festive sprinkles or crushed candy canes while the chocolate is still wet. This helps them adhere to the bark.
- Transfer the baking sheet to the refrigerator and chill for at least 30 minutes, or until the chocolate is completely set and firm. This is crucial for easy breaking.
- Once firm, remove the bark from the refrigerator. Lift the parchment paper off the baking sheet and place it on a cutting board. Break the bark into irregular pieces of your desired size. Serve immediately and enjoy!
Notes
Store leftover mint Oreo bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For a fun variation, try using different flavored Oreos (like golden Oreos) or adding a pinch of sea salt flakes to the dark chocolate layer for a sweet and salty twist. This bark makes a fantastic homemade gift!
- Prep Time: 10 minutes
- Cook Time: 30 minutes (chilling)
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 210
- Sugar: 22g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg