How To Make White Chocolate Candy Cane Oreo Bark
Whip up a no-bake holiday treat with this white chocolate Oreo bark. It’s made with peppermint-flavored base topped with candy canes and crushed cookies.
Line a 15×10-inch jelly roll pan with parchment paper.
Add the dark chocolate chips to a large glass bowl. Microwave on half power (very important) until melted, stirring every 30 seconds, then stir in the peppermint extract.
Pour the dark chocolate onto the jelly roll pan and spread evenly.
Add the white chocolate chips to a large glass bowl. Microwave on half power (very important) until melted, stirring every 30 seconds.
Add the white chocolate over the dark chocolate in small spoonfuls and swirl gently.
Make sure to remove as much of the crumbs from the Oreos as possible (this keeps the chocolate bark clean from crumbs).
Top with the Oreo chunks, then the crushed candy canes.
Use one spoonful of dark chocolate to drizzle over the tray.
Refrigerate until set for about 30 minutes, then break apart into pieces.
- Calories: 354.23kcal
- Fat: 23.44g
- Saturated Fat: 12.84g
- Trans Fat: 0.03g
- Monounsaturated Fat: 7.48g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 32.34g
- Fiber: 5.70g
- Sugar: 18.03g
- Protein: 4.45g
- Cholesterol: 1.42mg
- Sodium: 56.38mg
- Calcium: 38.09mg
- Potassium: 378.11mg
- Iron: 7.18mg
- Vitamin A: 1.08µg
- Vitamin C: 0.00mg
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