Description
Indulge in a festive treat with these Peppermint Bark Oreos, featuring classic Oreo cookies dipped in smooth Ghirardelli white chocolate and topped with crunchy crushed candy canes. Perfect for holiday gatherings or a sweet winter snack, these easy-to-make delights combine creamy, minty, and crunchy flavors in every bite.
Ingredients
Scale
Oreos
- 16 Oreo cookies (whole, preferably without cracks or broken pieces)
White Chocolate Coating
- 8 ounces Ghirardelli white chocolate wafers
Topping
- 1–2 candy canes, crushed
Instructions
- Prepare Cookies: Select Oreo cookies that are intact without any cracks or broken pieces to ensure the coating adheres smoothly. Line a baking sheet with parchment paper to prevent sticking during cooling.
- Melt White Chocolate: Using a double boiler on low heat, melt the Ghirardelli white chocolate wafers. Stir continuously until the chocolate is about halfway melted, then remove from heat and keep stirring until it is smooth and fluid enough to coat the cookies. If the chocolate becomes too hot and seizes, let it cool for about 5 minutes before continuing.
- Dip Oreos: Dip each Oreo cookie into the melted white chocolate, turning it over to coat all sides evenly. Use a spatula to help cover the edges and top. Lift the dipped Oreo with a fork, tapping it gently against the side of the bowl to shake off excess chocolate.
- Add Toppings: Place the coated Oreo on the parchment paper immediately and sprinkle generously with crushed candy cane pieces while the chocolate is still wet. Repeat this process with all Oreos until coated and topped.
- Chill Cookies: Once all cookies are prepared, transfer the baking sheet to the refrigerator and chill the dipped Oreos for 10 minutes or until the chocolate is fully set and hardened.
Notes
- Use high-quality white chocolate for best melting and coating results.
- If you don’t have a double boiler, melt white chocolate gently in the microwave in 20-second intervals, stirring frequently.
- Crushing candy canes finely ensures even topping coverage and easier eating.
- Store the finished Peppermint Bark Oreos in an airtight container in the refrigerator for up to one week.
- For a variation, try using dark or milk chocolate instead of white chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Dipping and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 Peppermint Bark Oreo
- Calories: 140
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Peppermint Bark Oreos, Holiday Treat, White Chocolate Oreos, Candy Cane Cookies, Festive Snacks
