Oreos and Candy Cane Chocolate Bark Recipe

4.5 3 3
Oreos and Candy Cane Chocolate Bark Recipe
Oreos and Candy Cane Chocolate Bark Recipe photo by Taste of Home
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Oreos and Candy Cane Chocolate Bark Recipe

Read Reviews
4.5 3 3
Publisher Photo
There are two super-duper treats in this brilliant confection for teachers, neighbors and friends—cream-filled cookies and candy canes. We keep a big supply ready for gift giving. —Robin Turner, Lake Elsinore, California
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (10 ounces each) dark chocolate chips
  • 10 candy cane or chocolate mint creme Oreo cookies, split and chopped
  • 1/3 cup white baking chips
  • 1/8 teaspoon peppermint extract
  • 2 candy canes, crushed

Directions

Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan.
Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set.
Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
Originally published as Oreos and Candy Cane Chocolate Bark in Taste of Home December 2016

Nutritional Facts

1 ounce: 141 calories, 8g fat (5g saturated fat), 0 cholesterol, 32mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 2g protein.

  • 2 packages (10 ounces each) dark chocolate chips
  • 10 candy cane or chocolate mint creme Oreo cookies, split and chopped
  • 1/3 cup white baking chips
  • 1/8 teaspoon peppermint extract
  • 2 candy canes, crushed
  1. Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan.
  2. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set.
  3. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
Originally published as Oreos and Candy Cane Chocolate Bark in Taste of Home December 2016

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Reviews forOreos and Candy Cane Chocolate Bark

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BeckyinVA User ID: 7217351 258407
Reviewed Dec. 20, 2016

"I love anything with mint and chocolate. This recipe was so easy to make. I didn't have dark chocolate so I used semi-sweet chips and melted them in the microwave. I also did not have white bark so I just used the crushed candy canes on top. It didn't affect the taste at all and they were still very attractive with just the crushed mints. This recipe makes a lot so I was able to take it to 2 functions and received several compliments at each. This recipe is a keeper!"

MY REVIEW
Marcia63 User ID: 6013710 258292
Reviewed Dec. 18, 2016

"Very easy and VERY GOOD!!!! Sooooooo rich!"

MY REVIEW
jchrist67 User ID: 1462450 257447
Reviewed Nov. 29, 2016

"This was a really simple recipe to follow. I melted the chips in the microwave as I have a button for melting chocolate. I did have trouble melting the white chips. I burned two bowls before I remembered melting these chips for a cookie drizzle. I added a teaspoon of white vegetable

shortening and it did fine. I also had purchased crushed peppermint for another recipe so that was easy. Nice addition to a cookie plate."

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