Yield: 16
Peppermint Bark Oreos
These peppermint bark Oreos are the perfect Christmas treat. Oreo cookies dipped in white chocolate with bits of candy cane pieces on top. This will be a family favorite holiday confection, they are delicious!
Prep Time
45 minutes
Chill Time
10 minutes
Total Time
55 minutes
Ingredients
- 16 oreos
- 8 ounces Ghiradelli white chocolate wafers
- 1-2 candy canes, crushed up
Instructions
- Select Oreos that don’t have any cracks or broken pieces. Line a baking sheet with parchment paper.
- Melt the white chocolate wafers in a double boiler, on low heat. Once the wafers are halfway melted, take them off the heat and continue stirring until smooth. The chocolate is ready when it can freely flow off your spatula. If it seizes up, just wait 5 minutes for it to cool down (it got too hot).
- Dip each Oreo in the white chocolate, turn it over and use the spatula to cover the sides and top. Use a fork to scoop the Oreo out of the bowl, tap it gently on the side of the bowl to release excess white chocolate.
- Set the Oreo on the parchment paper then immediately sprinkle with the crushed candy cane pieces. Repeat until all Oreos are covered. Transfer to the fridge to chill for 10 minutes.
Notes
The chocolate should freely run when you lift the spatula up. If it seizes then it got too hot. Let it sit some minutes so it can cool down. It's ready to dip the oreos when the chocolate flows.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 128mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.