Mint Oreo Bark

12 Servings
Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes

Mint Oreo Bark is the perfect combination of creamy white chocolate, refreshing mint flavoring, and everyone’s favorite store-bought cookie, Oreos.

Two of the best Candy Recipes on the blog are Peppermint Bark and Oreo Bark. This easy recipe is sort of like a combination of the two, except it uses mint instead of peppermint so you can enjoy it all year long.

Mint Oreo Bark pieces in stack


Just like Mint Oreo Fudge this recipe is sweet, simple, and has a fun green color. It’s sort of like turning mint Oreo ice cream into a candy bar. What could be better than that?

This recipe is easy enough to make any time you want it. You may have to run to the grocery store to get some white chocolate, Oreos, and food coloring, but that’ll be the hardest part. If you already have the ingredients you’re more than halfway there. This bark comes together and is ready for the fridge in a matter of minutes. 

Although you can enjoy Mint Oreo Bark year-round, it makes a great holiday treat. Serve it on a cookie tray at a Christmas party or make them for a St. Patrick’s Day treat. It’s always fun to make green desserts for St. Patrick’s Day, and this one being so easy makes it all the better. There’s no need to prep ahead of time or stress. Just a quick recipe for a fun dessert that’s perfect for the holiday.


Mint Oreo Bark is a perfect party favor or homemade gift. For easy and cute packaging, just wrap a handful of bark pieces in cellophane. You can tie the top in a seasonal ribbon, and you’re good to go. Using clear cellophane is especially great with this recipe because the green color of the bark is so cute you’ll want to show it off.


There are a few ways to cut your candy bark after you’ve let it set in the fridge. Pick which option to go with depending on how neat you want the pieces to look.

  • Cut: For nice even squares start by running a butter knife under hot water. Once the blade has heated up, dry it off. Use the knife to cut even lines halfway through the Minto Oreo Bark. After you have the bark partially cut through, you can break it into squares like a candy bar.
  • Break: If you’d prefer uneven pieces, you can use a kitchen mallet to easily break apart the bark. You could also just use your hands.



  • Chocolate: You can use semi-sweet, dark chocolate, or milk chocolate in place of the white chocolate in the recipe. If you do use different chocolate keep in mind that you won’t be able to make it green. If you want to have a different chocolate flavor but keep the fun green color, cut the amount of white chocolate in half. Add a layer of the other chocolate first, then top it with the green white chocolate.
  • Oreo: One of the many great things about Oreos is how many different kinds there are out there. It seems like there’s always a new flavor to try out. If you want to experiment try using Red Velvet Oreos, Chocolate Oreos, Double Stuffed Oreos, or Oreo thins to mix into your Oreo Bark.
  • Toppings: Try adding fun toppings like mini marshmallows, nuts, chocolate chips, or shredded coconut.
  • Seasonal: You can decorate this Mint Oreo Bark anyway you want to make it suitable to any season. Try using different food coloring for holidays like pink for Valentine’s Day or orange for Halloween. If you want to make it for Christmas you could use peppermint extract instead of mint and red food coloring.



  • Serve: Mint Oreo Bark can stay good at room temperature for as long as 10 days. Keep it in an airtight container in a cool place so the chocolate doesn’t start to melt.
  • Store: To keep Mint Chocolate Bark for up to 3 weeks, store it in the fridge kept in a ziplock bag or other airtight container.
  • Freeze: Chocolate Candy Bark will keep well in the freezer for up to 6 months. To keep the pieces from freezing together put them in a freezer bag with the layers separated by parchment paper.

Mint Oreo Bark pieces on baking sheet

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Mint Oreo Bark

Mint Oreo Bark is the perfect combination of creamy white chocolate, refreshing mint flavoring, and everyone's favorite store-bought cookie, Oreos.
Yield 12 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder


  • 12 ounces white chocolate chips , or melting disks
  • 3 drops green food coloring
  • 1/2 teaspoon mint extract
  • 16 Oreo cookies , broken into thirds


  • Line a 15x10 jelly roll pan with parchment paper.
  • Add the white chocolate chips to a large glass bowl.
  • Microwave white baking chips on half power (very important) until melted, stirring every 30 seconds.
  • Stir in food coloring and mint extract until well combined.
  • Make sure you remove as much of the crumbs from the Oreos as possible (this keeps the chocolate bark clean from crumbs).
  • Fold in the Oreo chunks, then pour onto the baking sheet.
  • Use one spoonful of white chocolate to drizzle over the tray.
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.


Calories: 228kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 99mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I used green melting chips so I left out the food coloring. I used mint Oreos so I left out the mint extract. At the end I sprinkled some red, white and green sprinkles over the top.

  2. This didn’t work out for me. The chips wouldn’t melt no matter how many times I melted them. I got a thick paste. Won’t make again.

    1. Oh no! It sounds like your chocolate might have “seized”. Try adding a small amount of liquid (water) to it and see if that helps.