Classic Oreos + Golden Oreos covered in peppermint chocolate. Is there a better combination? We don’t think so! You’ll love our stacked peppermint bark Oreos.
You might also like our Oreo stacks, our scotcheroo bites, or our peppermint bark cups!
Watch our step by step video!
Peppermint Bark Oreos
If you like Oreos you’ll love these peppermint bark Oreo cookies. If you like peppermint bark you’ll love these peppermint bark Oreo cookies. Bottom like, you’ll love these! They are so pretty and are perfect for holiday treat platters.
Andes Creme de Menthe or Andes Peppermint Crunch Baking Chips?
One of my favorite chocolates to use for dipping are Andes mints. The Andes Creme de Menthe baking chips and Andes Peppermint Crunch baking chips melt beautifully and are a breeze to work with. Which ones should you use for these peppermint bark Oreos? I’ll tell you—either one! Did you know that creme de menthe is made from peppermint? This means that you’ll have a burst of peppermint flavoring no matter which variety you choose. The only difference is that the peppermint crunch baking chips also have a bit of white chocolate in the mix. I like using the creme de menthe ones because they are sold year-round and are easier to find in the baking aisle.
I used a classic Oreo on the bottom and a Golden Oreo on the top! You can totally use the same kind of Oreo for both layers, but I liked how they matched the chocolates that they were dipped in.
Tips for Making Stacked Peppermint Bark Oreo Cookies
- When melting chocolate DO NOT overheat the chocolate. It’s better to underheat it a bit and stir until completely melted, or add increments of 15-30 seconds to the heat time if needed.
- Make sure to let excess chocolate drip off of the cookies. You don’t want too much chocolate on each cookie or else it’ll pool on the parchment paper and spread. As you’re dipping the cookies, tap the fork against the side of the bowl to allow excess to drip off THEN slide the bottom of the fork along the side of the bowl to really clean off the bottom. If you do this you won’t have any issues!
- Sprinkle cookies with crushed candy canes while still wet.
- Store cookies in an airtight container or freeze them! They are yummy either way.
Peppermint Bark Oreos Ingredients
(scroll down for a printable version)
- 26 Oreos
- 26 Golden Oreos
- 10 oz. bag Andes Creme de Menthe baking chips (or Andes Peppermint Crunch baking chips)
- 12 oz. bag of white chocolate chips
- 1 Tbsp. coconut oil
- 6-8 mini candy canes, crushed
How To Make Peppermint Bark Oreos
Melt Andes baking chips in a microwave-safe bowl for 60 seconds. It won’t be completely melted, but warm. Stir until everything is melted and smooth.
Dip chocolate Oreo cookies into the chocolate using a fork. Tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the bottom of the fork against the side of the bowl to remove even more chocolate.
Place chocolate-covered Oreos on a parchment paper-lined baking sheet.
Microwave white chocolate chips and shortening in a microwave-safe bowl for 60 seconds. Stir. Heat for an additional 10-15 seconds, if necessary. Stir until everything is melted and smooth.
Dip Golden Oreos into white chocolate, tapping the fork against the side to remove excess.
Carefully slide the white chocolate-dipped cookies on top fo the chocolate-covered Oreos.
Sprinkle with crushed candy canes while the chocolate is still wet.
Allow Oreo stacks to sit until the chocolate is completely set.
Alternate Method: You can also make the bottom peppermint layer with chocolate chips! Melt a bag of chocolate chips, a teaspoon or two of coconut oil, and a teaspoon of peppermint extract (or 1/4 teaspoon of peppermint oil) in the microwave in 30-second intervals until melted and smooth. Dip the cookies in chocolate and set them on wax or parchment paper-lined baking sheets.
Peppermint Bark Oreos Recipe
Peppermint Bark Oreos
Ingredients
- 26 Oreos
- 26 Golden Oreos
- 10 oz. bag Andes Creme de Menthe baking chips or Andes Peppermint Crunch baking chips
- 12 oz. bag white chocolate chips
- 1 Tbsp. coconut oil
- 6-8 mini candy canes crushed
Instructions
- Melt Andes baking chips in a microwave-safe bowl for 60 seconds. It won't be completely melted, but warm. Stir until everything is melted and smooth.
- Dip chocolate Oreo cookies into the chocolate using a fork. Tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the bottom of the fork against the side of the bowl to remove even more chocolate.
- Place chocolate-covered Oreos on a parchment paper-lined baking sheet.
- Microwave white chocolate chips and shortening in a microwave-safe bowl for 60 seconds. Stir. Heat an additional 10-15 seconds, if necessary. Stir until everything is melted and smooth.
- Dip Golden Oreos into white chocolate, tapping the fork against the side to remove excess.
- Carefully stack the white chocolate-covered Oreos on top of chocolate-covered Oreos.
- Sprinkle with crushed candy canes while the chocolate is still wet.
- Allow Oreo stacks to sit until the chocolate is completely set.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
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