Ingredients
Method
- Line a baking sheet with parchment paper or a silicone baking mat.
- Crush the Oreo cookies into small pieces and set aside.
- Place the semi-sweet or milk chocolate in a microwave-safe bowl.
- Microwave in short 20–30 second intervals, stirring well after each interval, until completely melted and smooth.
- Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer.
- Sprinkle the crushed Oreo cookies evenly over the chocolate.
- Melt the white chocolate in a clean microwave-safe bowl using short intervals and frequent stirring.
- Once smooth, stir in the peppermint extract.
- Carefully spread the melted white chocolate over the Oreo layer.
- Immediately sprinkle the crushed peppermint candies over the top. Add holiday sprinkles if desired.
- Refrigerate for 1–2 hours, or until the chocolate is completely firm.
- Remove the bark from the baking sheet and break it into pieces.
- Serve immediately or store in an airtight container.
Notes
- Use short microwave intervals when melting chocolate to prevent burning.
- Dark, milk, or semi-sweet chocolate can be used for the bottom layer.
- Crush the Oreos into a mixture of small pieces and a few larger chunks for extra texture.
- Add the peppermint candies while the white chocolate is still soft so they stick properly.
- Allow the bark to become completely firm before breaking it into pieces.
- Store in an airtight container in a cool, dry place or in the refrigerator.
- For gifting, place pieces in a decorative holiday box or treat bag.
- Dark, milk, or semi-sweet chocolate can be used for the bottom layer.
- Crush the Oreos into a mixture of small pieces and a few larger chunks for extra texture.
- Add the peppermint candies while the white chocolate is still soft so they stick properly.
- Allow the bark to become completely firm before breaking it into pieces.
- Store in an airtight container in a cool, dry place or in the refrigerator.
- For gifting, place pieces in a decorative holiday box or treat bag.