Peppermint Oreo Bark

White Chocolate Candy Cane Oreo Bark is a no-bake treat, with dark chocolate, Oreo cookies, peppermint extract, and crushed candy canes. 

Peppermint Bark is a timeless classic, but sometimes you can improve on perfection by combining it with the flavors of Oreo Bark. Welcome to the holidays! Where all the sweet treats you can dream up are yours for enjoying!

Looking for more delicious seasonal treats? Check out my Dessert Recipe Page

Peppermint Oreo Bark

PEPPERMINT OREO BARK 

White Chocolate Candy Cane Oreo Bark is sweet, crunchy, and rich. It also keeps really well and can be wrapped in colorful wax paper to make the perfect DIY holiday gift.  This combination makes so much sense that Oreo actually came out with a Peppermint Bark Oreo flavor!

It’s that time of year again: time to start making yummy treats for Christmas. One of the most classic desserts you can make is White Chocolate Candy Cane Oreo Bark. It’s the perfect, crunchy mixture of rich melted white chocolate and crushed candy canes with chunks of tasty Oreos mixed in, and you can serve it up at a Christmas party or hand it out as a DIY holiday treat at the office.

This Peppermint Bark recipe is incredibly easy to follow, and it’s a no-bake dessert so you can make it as a family project with the little chefs in your life. I like making this dessert with my kids because it doesn’t take forever and I don’t have to worry about any one getting their fingers singed by accident.

Here are a couple of tips for perfecting your White Chocolate Candy Cane Oreo Bark. Don’t be tempted to skip the step where you line a baking pan with parchment paper. This makes getting the bark out once it has hardened much easier. When you pour the dark chocolate mixture in the pan, use a rubber spatula to smooth the batter out from the center of the cookie sheet to get it very flat and smooth.

MORE DELICIOUS HOLIDAY CANDY!

 

HOW TO MAKE WHITE CHOCOLATE CANDY CANE OREO BARK

  • Add the dark chocolate chips to a large glass bowl.
  • Microwave on half power, then stir in the peppermint extract.
  • Pour the dark chocolate onto the jelly roll pan and spread evenly.
  • Add the white chocolate chips to a large glass bowl.
  • Microwave on half power until melted, stirring every 30 seconds.
  • Add the white chocolate over the dark chocolate in small spoonfuls and swirl gently.
  • Top with the Oreo chunks, then the crushed candy canes. Break into chunks to serve.

Stack of Peppermint Oreo Bark Candy

VARIATIONS ON WHITE CHOCOLATE CANDY CANE OREO BARK

  • Mix ins: Try mixing in crushed pretzels, white chocolate chips, milk chocolate chips, or thinly sliced nuts. You can customize your Oreo Bark with a variety of different candies or nuts to fit the occasion or your own personal cravings.
  • Chocolate: You don’t just have to use white chocolate and dark chocolate for this recipe. You can experiment milk chocolate or semi sweet chocolate as well, just keep in mind that the darker the chocolate, the more brittle it is.

WHITE CHOCOLATE CANDY CANE OREO BARK FAQS

  • Why is my peppermint bark separating? The bark is separating because it wasn’t allowed to completely cool to room temperature before breaking it up.
  • Where did peppermint bark originate? No one knows for sure, but it started being served commercially in the 1960’s in Florida.
  • Will peppermint extract seize chocolate? Be careful with the amount of extract you use, since it can make the chocolate seize.

Slab of Peppermint Oreo Bark

MORE DELICIOUS OREO RECIPES

 

HOW LONG IS WHITE CHOCOLATE CANDY CANE OREO BARK GOOD?

  • Serve: You can keep White Chocolate Candy Cane Oreo Bark at room temperature for up to 10 days, as long as you keep it sealed up in an airtight container.
  • Store: While you can keep your Oreo Bark at room temperature, I suggest keeping it in the fridge to keep it from getting too warm and melting. Keep it wrapped up and it will stay good for up to 3 weeks. I would definitely recommend eating it when it’s fresher rather than waiting the full 3 weeks.
  • Freeze: White Chocolate Candy Cane Oreo Bark will stay good frozen for up to a year as long as it is stored in something completely sealable. I recommend layering sheets of parchment paper between the pieces of bark to keep them from fusing together.

Oreo Bark with Peppermint Candy

Pin this recipe now to remember it later

Pin Recipe

White Chocolate Candy Cane Oreo Bark

White Chocolate Candy Cane Oreo Bark is a no-bake treat, with dark chocolate, Oreo cookies, peppermint extract, and crushed candy canes.
Yield 12 Servings
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 20 ounces dark chocolate chips
  • 1/8 teaspoon peppermint¬†extract
  • 12 ounces white baking chips
  • 12 Oreo¬†cookies , quartered
  • 4 candy canes , crushed

Instructions

  • Line a 15x10 jelly roll pan with parchment paper.
  • Add the dark chocolate chips to a large glass bowl.
  • Microwave on half power (very important) until melted, stirring every 30 seconds, then stir in the peppermint extract.
  • Pour the dark chocolate onto the jelly roll pan and spread evenly.
  • Add the white chocolate chips to a large glass bowl.
  • Microwave on half power (very important) until melted, stirring every 30 seconds.
  • Add the white chocolate over the dark chocolate in small spoonfuls and swirl gently.
  • Make sure you remove as much of the crumbs from the Oreos as possible (this keeps the chocolate bark clean from crumbs).
  • Top with the Oreo chunks, then the crushed candy canes.
  • Use one spoonful of dark chocolate to drizzle over the tray.
  • Refrigerate until set, about 30 minutes, then break apart into pieces.

Nutrition

Calories: 331kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 331mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
Keyword: White Chocolate Candy Cane Oreo Bark

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 upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sabrina,
    Because of health issues I have not cooked or baked in quite a while. I came across your website a few weeks ago, and I have started cooking again. Your recipes are fun and easy to follow. I have even started cooking for company. I began reviewing your cookie recipes and am going to bring my first cookie tray in twenty-five years to my sister’s house this Christmas. Thank you, Sabrina for your wonderful website and all the delicious recipes you share with us. You have helped one senior citizen renew her interest in cooking.

    1. That really touches my heart, thank you so much for letting me know. Helping people fall in love (or fall back in love) with home cooking is big part of why I created this site. Thank you again and I look forward to hearing how the recipes turn out!

  2. Hi!
    Yummy candy. What a great work and idea. Children’s like most this wonderful recipe “peppermint Oreo bark candy”. Can’t wait to try. Like your idea of adding Oreo as a topping.
    If i add vanilla extract instead of peppermint flavor than what happen?
    Thanks, for this great recipe.