Peppermint Bark Oreos
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.
Servings: 26 cookies
Calories: 160kcal
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.
Video
Notes
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 ¼ 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.
Nutrition
Calories: 160kcal
