Peppermint Bark Oreos
These amazingly easy peppermint bark Oreos are the holiday mashup you need! Mint Oreo cookies meet peppermint bark in this delicious no-bake recipe.
Servings: 24 cookies
Calories: 132 kcal
Ingredients
- 3 Candy Canes
- 12 ounces (350 g) Vegan White Chocolate
- 24 Gluten Free Mint Oreos this is one whole package
Instructions
- Line a baking sheet with wax paper and set it aside.
- Place the unwrapped candy canes in a heavy duty plastic bag. Use a rolling pin to smash the candy canes into small pieces. Don't go too crazy because they will turn to dust.3 Candy Canes
- Place your white chocolate into a double boiler or a microwave safe bowl. Melt until creamy and smooth. If using the microwave, use 50% power on 30-60 second intervals. If you overheat the white chocolate it will become thick and hard to stir.12 ounces (350 g) Vegan White Chocolate
- Dip one Oreo cookie at a time into the melted white chocolate. Use a fork to lift the cookie from the chocolate and tap the fork on the side of the pan a few times to remove the excess coating.24 Gluten Free Mint Oreos
- Transfer the white chocolate covered cookie to the lined baking sheet. Immediately sprinkle them with crushed candy canes. Repeat with the remaining cookies.
- Once all of the cookies are coated, allow the coating to harden. If your house is cool, they should harden sitting at room temperature. If it is warmer in your home, place the baking sheet in the refrigerator for about 15 minutes.
- Once the coating is hardened, transfer the cookies to an airtight container and store them at room temperature for up to a week.