Peppermint Bark Oreos
Delightful cookies combining Oreos, white chocolate, and crushed candy canes, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 16 pieces Oreo cookies Choose whole, undamaged Oreos.
- 8 ounces Ghirardelli white chocolate wafers Using high-quality chocolate is recommended.
- 1-2 pieces candy canes Crushed for topping.
Instructions
Preparation
- Select Oreos that don’t have any cracks or broken pieces. Line a baking sheet with parchment paper.
- Melt the white chocolate wafers in a double boiler on low heat. Once the wafers are halfway melted, take them off the heat and continue stirring until smooth.
- Dip each Oreo in the white chocolate. Turn it over and use a spatula to cover the sides and top. Use a fork to scoop the Oreo out of the bowl, tapping it gently on the side to release excess chocolate.
- Set the Oreo on the parchment paper, then immediately sprinkle with crushed candy cane pieces. Repeat until all Oreos are covered.
- Transfer to the fridge to chill for 10 minutes.
Notes
Store cookies in an airtight container in the fridge for up to one week. For longer storage, freeze them in a freezer-safe container.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 10g
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