Description
Looking for a quick and festive sweet treat that’s as easy to make as it is to eat? This Mint Oreo Bark is the no-bake dessert you’ll want to keep on hand for holidays, parties, or late-night cravings.
Ingredients
Scale
- 24 ounces (about 680g) white chocolate or white candy melts
- ½ tsp peppermint extract
- 12 Mint Oreo cookies, roughly chopped
- Green gel food coloring (a few drops, optional)
- Optional toppings: crushed peppermint candy, chocolate chips, sprinkles
Instructions
- Prep the pan: Line a baking sheet with parchment paper or a silicone mat for easy removal.
- Melt the chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth and fully melted. You can also use a double boiler if preferred.
- Add flavor: Stir in the peppermint extract until evenly distributed.
- Add color: If using green gel food coloring, add a few drops and gently swirl with a toothpick to create a marbled effect. Don’t overmix or it will muddy the color.
- Add cookies: Fold in most of the chopped Mint Oreos, reserving a few for topping.
- Spread and top: Pour the mixture onto the prepared baking sheet and spread evenly. Sprinkle the remaining Oreos and any optional toppings over the top.
- Chill: Refrigerate for 30–45 minutes or until fully set.
- Break into pieces: Once firm, break or cut the bark into uneven chunks and serve or store.
Notes
Use high-quality white chocolate or candy melts for the smoothest finish.
Chop Oreos into rough pieces, not crumbs, for the best texture contrast.
Don’t overheat the chocolate—it can seize or become grainy.
Let the bark chill flat in the fridge so it sets evenly.
For clean, professional-looking pieces, cut with a sharp knife after chilling instead of breaking by hand.
- Prep Time: 10
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About 20 pieces
- Calories: 160 kcal
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 18g
- Protein: 1g
Keywords: Mint Oreo Bark