This peppermint cookie bark is an easy no-bake holiday dessert. With layers of peppermint cookies, chocolate, white chocolate and candy canes this bark is addicting and can be made ahead.
Cookies
I used thin Oreos for this peppermint bark. I thought that the thin Oreos would work nicely considering bark is typically thin in size. As well, I paired that with generic peppermint cookies, however this is completely optional.
Alternately, you can use peppermint Oreos, regular Oreos, or peppermint cookies. Just make sure to have enough to fill the bottom of the tray in a single layer.
Note on White Chocolate
Melting white chocolate chips can be tricky. White chocolate actually doesn’t contain any cocoa solids – which is the main ingredient in the other two types of chocolate! The lack of this ingredient gives it the white colouring. This is why it is imperative to add coconut oil to the white chocolate chips when melting it. The coconut oil will melt, giving the white chocolate a silky smooth texture. Do not skip this step or else the white chocolate will be lumpy and burn.
Before Breaking into Pieces
Before breaking the bark into pieces and eating it make sure to leave out the bark for about 10-15 minutes to allow the bark to come to room. temperature. The bark will be really hard coming straight out of the fridge so allow it to soften before eating.
Storing the Bark
Store the bark in an air tight container. This bark will keep longer if kept in the fridge. You will be able to keep it for 2-3 weeks if kept in an air tight container. If you want to freeze the bark you will want to wrap it well with wax paper and plastic wrap. Then place it in an airtight container or a freezer plastic bag.
Ingredients
27 Thin Oreos
18 Peppermint Cookies
1 Cup Candy Canes, Crushed
3 1/2 Cups Semi-Sweet Chocolate Chips
3 1/2 Cups White Chocolate chips
1 Tbs Coconut Oil
1/2 Tsp Peppermint Extract
Method:
Step 1:
Place the candy canes in a ziplock bag and seal. Crush them up into small pieces. Line the tray with a single layer of cookies, switching between Oreos and peppermint cookies.
Step 2:
Melt the semi-sweet chocolate chips and spread over the cookies evenly. Place in the fridge while you prepare the white chocolate.
Step 3:
Melt the white chocolate and evenly spread it over the semi-sweet chocolate layer. Immediately sprinkle with crushed candy canes
Step 4:
Chill the peppermint cookie bark in the fridge for 20 minutes or until you see the chocolate is completely set. Enjoy! 🙂
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Ingredients:
- 27 Thin Oreos
- 18 Peppermint Cookies
- 1 Cup Candy Canes, Crushed
- 3 1/2 Cups Semi-Sweet Chocolate Chips
- 3 1/2 Cups White Chocolate chips
- 1 Tbs Coconut Oil
- 1/2 Tsp Peppermint Extract
Instructions:
- Take the candy canes out of the wrappers and place in a plastic bag. Seal the bag and use a mallet, rolling pin or something heavy to crush candy canes until they are small pieces that are smaller than a dime. Set aside for now.
- Line a baking tray with a piece of parchment paper. Place cookies on the bottom layer of the tray switching between Oreos and peppermint cookies.
- In a microwave safe bowl, melt the semi-sweet chocolate chips in the microwave in 30 second intervals. Make sure to stir the chocolate in between each 30 second segment. Continue for a total of 2 minutes or until the chocolate is completely melted and smooth.
- Once the semi-sweet chocolate is melted, pour it over the cookies on the baking tray. Spread out the chocolate evenly, spreading the chocolate to the edges and making a thin even layer. Place in the fridge in the meantime while you prepare the white chocolate.
- Place white chocolate chips in a microwave safe bowl. Add the coconut oil and peppermint extract. Microwave in 30 second intervals. Make sure to stir the chocolate in between each 30 second segment. Continue for a total of 1-2 minutes or until the chocolate is completely melted and smooth.
- Take the chocolate cookie bark out of the fridge and pour over the white chocolate over the bark. Spread out the chocolate evenly, spreading the chocolate to the edges and making a thin even layer.
- Immediately sprinkle the crushed canes over top the bark. Place in the fridge for about 20 minutes or until the chocolate is completely set and cooled. Break into desired pieces and enjoy! 🙂
Video
Notes
Nutrition
Hi There I’m Victoria!
I make easy to follow, simple, and DELCIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
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