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Peppermint Bark Oreos

Peppermint bark Oreos are dipped in smooth white chocolate, topped with crushed candy canes, and finished with a semisweet chocolate drizzle. A brief chill sets the crisp peppermint topping and chocolate coating.
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Prep Time 20 minutes
Chilling 28 minutes
Total Time 48 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

The cookies
  • 24 Oreo sandwich cookies
The coating
  • 10 oz white chocolate melting wafers
The peppermint topping
  • 0.33 cup candy canes finely crushed
The drizzle
  • 2 oz semisweet chocolate melting wafers

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the cookies
  1. Line a 13x18-inch rimmed baking sheet with parchment.
  2. Arrange the cookies in a single layer.
Coat and top the cookies
  1. Microwave the white chocolate wafers in a small, deep microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth.
  2. Dip each cookie in the melted white chocolate, turning it with a fork to coat; lift it out, tap the fork on the bowl’s edge to remove excess, and return the cookie to the pan.
  3. Sprinkle the crushed candy canes over the cookies while the coating is still wet.
  4. Refrigerate for 15 to 20 minutes, until the coating is firm.
Make the drizzle
  1. Microwave the semisweet chocolate wafers in a small microwave-safe bowl at 50% power in 20-second bursts, stirring after each, until smooth.
  2. Drizzle the melted chocolate over the cookies.
  3. Refrigerate for 10 minutes, until the drizzle is set.

Notes

For a smooth coating, stir the white chocolate wafers between bursts and avoid overheating them. Store airtight in the refrigerator for up to 5 days; freezer: yes, for up to 2 months. For a dairy-free variation, use dairy-free chocolate melting wafers and check the cookie and candy cane labels.