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Oreos and Candy Cane Chocolate Bark

There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 1-1/2 lbs


  • 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


  • Line a 15x10x1-in. baking pan with parchment. 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 until set, about 1 hour.
  • Break into pieces. Store in an airtight container.

Test Kitchen tips
  • If the bark hardens too quickly, you may have trouble getting toppings to stick. Try popping the pan into a warm oven for a minute to soften the chocolate before adding toppings.
  • A resealable plastic bag with a corner cut off works well for drizzling white chocolate over the bark.
  • Nutrition Facts
    1 ounce: 158 calories, 9g fat (6g saturated fat), 1mg cholesterol, 36mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 2g protein.