Description
A quick and festive treat that combines creamy white chocolate with crisp Oreo crunch and a bright peppermint bite, perfect for holiday plates or classroom treats.
Ingredients
Scale
- 12 oz white chocolate chips
- 1 cup crushed Oreo cookies
- 1/2 cup crushed mint candies (or Mint Andy’s mints)
- 1/2 teaspoon peppermint extract
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper. Measure and ready all ingredients. Place the Oreo cookies and mint candies in separate zip-top bags and crush to your desired size.
- Place the white chocolate chips in a microwave-safe bowl. Melt in 30-second intervals, stirring well between each until smooth and glossy. Stir in the peppermint extract and a pinch of salt.
- Fold in the crushed Oreo cookies and mint candies. Pour the mixture onto the prepared baking sheet and spread into an even layer about 1/4 to 1/2 inch thick.
- Place the baking sheet in the refrigerator and chill until the bark is firm, about 1 to 2 hours. Once set, break into pieces and serve.
Notes
Keep in an airtight container for up to 2 days at room temperature or up to 2 weeks in the refrigerator. You can also freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg