*Easy* White Chocolate OREO Peppermint Bark

I hope that no one minds too much that I'm a little late into December to make making Christmas posts. 

The good news is that you all still have the lights dangling from your roof, the christmas tree you can't remember if you watered, and the little holiday decorations on the mantel that you could never part with. 
You all know that you have a candy cane or two stashed away in your pile of gifts you have yet to find a place for, or maybe a couple you shoved in the back of the pantry last year. 

Now is when those white and red stripes are calling your name.
"_____, crush me up and turn me into peppermint bark!"

Don't bother rolling your eyes, you know I'm right. 
So go on your great search for the candy canes before they're out of season.
But first, read this recipe:
White Chocolate Oreo Peppermint Bark
Yield: 1-9"x13" sheet pan
*adjusting the recipe for a smaller batch will require a smaller pan

Ingredients:

  • 24 oz. white coating chocolate (or temper white chocolate)
  • 20 Oreos (approximately) 
  • 8 peppermint candy canes
  • additional candies: such as m&ms or white chocolate peppermint Hershey's Kisses (optional)
Directions:
  1. Line a 9"x13" sheet pan with tin foil. 
  2. Chop up all of the Oreos in small pieces and crush the candy canes.
  3. Spread half of the cookies and candies on the foil-lined pan.
  4. Melt the chocolate according to package directions. For regular white chocolate (not coating chocolate), follow these tempering instructions by themessybaker.
  5. Gently and evenly pour the melted chocolate over the candies in the sheet pan. 
  6. Top with the remaining half of the cookies and candy.
  7. Allow to set up in room temperature, or for the impatient (like myself) rush the process in the fridge/freezer.
  8. Once the chocolate is set, invert the foil from the pan and remove it from the bottom of the bark. Use your strength and agility to break the bark into small pieces by hand.

"I can eat sweets and freshen my breath at the same time!"
-Recipient of this batch of bark

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© A Little Baker
Maira Gall