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Mint Oreo Bark

Mint Oreo bark combines smooth white chocolate with peppermint oil and roughly chopped Oreo cookies in an easy microwave method. Refrigerate it until completely firm, then break the slab into crisp, creamy pieces.
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Prep Time 10 minutes
Cook Time 3 minutes
Chill 45 minutes
Total Time 58 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz white chocolate baking bars chopped
  • 0.125 tsp peppermint oil food-grade
  • 12 Oreo cookies roughly chopped

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

  1. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the bark.
  2. Place the chopped white chocolate in a microwave-safe bowl and microwave at 50% power in 30-second increments, stirring after each, for 2 to 3 minutes total or until smooth.
  3. Stir the peppermint oil into the melted chocolate.
  4. Spread the chocolate evenly in the prepared pan.
  5. Scatter the chopped Oreos over the chocolate and gently press them in.
  6. Refrigerate for 30 to 45 minutes, until completely firm.
  7. Lift the bark from the pan.
  8. Break the bark into pieces.

Notes

For smooth bark, stir the chocolate after every 30-second interval and stop heating once it is smooth. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free variation, use dairy-free white chocolate and check that the cookies are dairy-free.