Description
Delicious peppermint bark Oreos, infused with creamy white chocolate and crunchy candy canes, perfect for the holiday season.
Ingredients
Scale
- 16 Oreo cookies
- 8 ounces Ghiradelli white chocolate wafers
- 1–2 candy canes, crushed
Instructions
- Prepare Your Workstation: Start by lining a baking sheet with parchment paper.
- Melt the White Chocolate: In a double boiler, melt the white chocolate wafers over low heat.
- Dip the Oreos: Dip each Oreo into the melted white chocolate, ensuring it’s fully coated.
- Remove Excess Chocolate: Scoop the coated Oreo out and tap it to let excess chocolate drip off.
- Decorate with Candy Canes: Immediately sprinkle the chocolate-covered Oreo with crushed candy cane pieces.
- Chill to Set: Place the baking sheet in the fridge and chill for about 10 minutes.
Notes
These Peppermint Bark Oreos can be made a day in advance and stored in an airtight container in the fridge. Experiment with different toppings for a custom treat!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Oreo
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg