Oreo Peppermint bark can be kept at room temperature for several weeks. You can also make the Oreo Cookie bark up to 4 months ahead of time if you freeze the bark. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box
Oreo Bark with Peppermint Crunch is a wonderful blend of textures and flavors that captures the essence of the holiday season.
We like using candy melts (candy coating) for this recipe because they are delicious and easy to use. If using real white chocolate (ingredient list will list cocoa butter and/or cocoa liquor), then the chocolate should be tempered, or the bark will remain tacky or have streaks throughout. Click here to learn more about tempering chocolate.
- 1 pound white chocolate
- 1 pound dark chocolate
- 9 ounces chopped oreos
- 1 cup peppermint candy bits
Place a sheet of parchment paper onto a baking sheet. If the chocolate is in block form, chop the chocolate into uniform pieces. Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl.
Melt the white chocolate candy melts in the microwave using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Stir in the Oreo cookies.
Use a spatula and spread the mixture on the parchment paper.
While the first layer is setting, melt the dark chocolate candy melts. When melted, spread the dark chocolate on top of the cookie layer when the cookie layer is just set (chocolate has just lost its shine). Note: waiting until the first layer is completely set may cause the layers to separate.
Immediately sprinkle the peppermint candy bits on top of the warm chocolate. Allow to set up completely at room temperature before breaking or scoring into pieces.