How To Make Oreo Peppermint Bark Bread
Add a wonderful dessert to the holiday table with this Oreo peppermint bark bread. It’s baked with a marbled loaf topped with cookies and candies.
- 2tspbaking powder
- 15tbspunsalted butter,softened and divided
- 4tbspunsweetened cocoa powder
- 2large eggs
- 1tspvanilla extract
- 15Oreo cookies,quartered and divided
- ½cuppeppermint candies,crushed
Preheat oven to 350 degrees F.
Grease a 9×5-inch loaf pan and line it with parchment paper; grease the parchment paper as well.
Melt 3 tablespoons of butter in the microwave using 30-second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
Mix the flour, baking powder, and salt in a separate bowl.
Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well.
Gradually mix in the flour mixture to the batter, then mix in milk.
Take half of the batter and mix it into the butter-cocoa mixture until fully combined.
Mix ⅓ of the Oreos into the cocoa batter and another ⅓ of the Oreos into the yellow cake batter.
Pour the cocoa batter into the loaf pan. Top with half the peppermint candies.
Gently spoon the yellow cake batter into the loaf pan. Top with the remaining Oreos and peppermint candies.
Cover the loaf pan with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
Let cool before removing from the loaf pan.
- Calories: 416.92kcal
- Fat: 21.00g
- Saturated Fat: 11.87g
- Trans Fat: 0.60g
- Monounsaturated Fat: 6.33g
- Polyunsaturated Fat: 1.42g
- Carbohydrates: 55.20g
- Fiber: 2.09g
- Sugar: 32.89g
- Protein: 5.11g
- Cholesterol: 70.18mg
- Sodium: 187.16mg
- Calcium: 88.05mg
- Potassium: 141.32mg
- Iron: 2.79mg
- Vitamin A: 139.57µg
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