There’s something so comforting about a tiny bite of peppermint and chocolate, especially when it’s mixed with crunchy Oreos. This mini Oreo peppermint bark is simple, festive, and perfect when you need a quick homemade treat without any fuss. You only need a few ingredients and a little melting magic.
Ingredients
- 6 oz white chocolate (chips or chopped)
- 4 oz semisweet chocolate
- 4 Oreo cookies, roughly crushed
- 2 tbsp crushed peppermint candies or candy canes
- ½ tsp peppermint extract (optional, for extra mintiness)
- Swap: Use gluten-free chocolate sandwich cookies if needed.
- Swap: Try dark chocolate in place of semisweet for a richer base.
Steps
- Line a small tray with parchment paper so the bark lifts out easily later.
- Melt the semisweet chocolate in the microwave in 20–30 second bursts, stirring until smooth. Spread it into a thin “mini” rectangle on your tray.
- Let it sit for 5 minutes, just long enough to begin setting but still be slightly soft.
- Melt the white chocolate the same way, then stir in the peppermint extract if using.
- Gently swirl or layer the white chocolate over the semisweet base. Don’t worry if it mixes a little those marbled streaks look beautiful.
- Sprinkle crushed Oreos and peppermint over the top while the chocolate is still warm. Press them lightly so they stick.
- Chill for 20–25 minutes, then break into mini pieces with your hands.
Chef’s Tips
- Chill just until firm — over-chilling can make the layers separate when you break the bark.
- If your white chocolate seizes, add ½ tsp neutral oil to smooth it out.
- Store in an airtight container in the fridge for up to a week; the peppermint stays nice and crisp.
Variations
- Double-Mint: Add a few drops of green food coloring to the white chocolate for a cute minty swirl.
- Cookies-and-Cream: Skip the peppermint and add more Oreos for a pure cookies-and-cream bark.
- Festive Crunch: Mix in mini marshmallows or sprinkles before chilling.