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It never fails… A day or two before Christmas, I need to make something for someone and I have zero time. Thankfully, there are recipes like Oreo Peppermint Bark and Double Layer Fudge to save the day! Made with chocolate melting wafers, Oreo Thins and peppermint pieces, this no-bake dessert is perfect for when you are in a pinch.
A Quick Look at the Recipe
- Recipe Name: No Bake Oreo Peppermint Bark
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Servings: 8 servings
- Time Savings “Practically Homemade” Ingredients: Oreo Thin Cookies, and Andes peppermint candies
Table of Contents
Key Ingredients
- Chocolate Melting Wafers: These are so much easier to work with than regular chocolate chips. They melt smoothly and set up nicely without needing to be tempered. Look for them in the baking aisle near the chocolate chips. They are an ingredient I love to use, especially on 3 ingredient Golden Oreo Truffles.
- Thin Oreo Cookies: The Thins are key here because regular Oreos would be too thick. You’ll use 27 cookies total – 24 for the middle layer and 3 broken up for topping.
- Peppermint Candy: I chopped up Andes mints for this, and they worked perfectly. You could also use crushed candy canes or peppermint crunch pieces from the baking aisle. Just chop them into small pieces so they distribute evenly and stick to the bark.
See recipe card for full information on ingredients and quantities.
How to Make No Bake Oreo Peppermint Bark
Step 1: Line a baking sheet with parchment paper. Melt the chocolate wafers in the microwave in 30 second bursts, stirring between each one. Pour half onto the baking sheet and spread it into an even layer. Place 24 Oreo Thins on top, leaving space between each one, and press down lightly.
Step 2: Pour the remaining melted chocolate over the Oreos and spread to cover all the cookies.
Step 3: Add the chopped peppermint pieces and press down gently.
Step 4: Melt the white chocolate wafers the same way as the milk chocolate. Drizzle it over the top with a spoon. Break up the remaining 3 Oreo Thins and sprinkle over the top. Let the bark set for at least an hour. Once solid, break into pieces or cut with a knife.
Expert Tips
- Use a good quality melting chocolate. Ghirardelli works great and melts smoothly without any issues. Avoid using regular chocolate chips since they don’t melt or set up the same way.
- Work quickly once the chocolate is melted. Melting wafers start to thicken as they cool, so have your Oreos ready to go before you pour that first layer. If your chocolate does start to firm up while you’re working, just pop it back in the microwave for 10-15 seconds.
- Let it set at room temperature if you can. Letting the bark set naturally gives you a better texture. If you’re really in a hurry, the fridge works fine – just know it might develop a slight white film on the surface (that’s just cocoa butter and totally safe to eat).
- Make it gift-ready! This bark looks beautiful packaged in clear cellophane bags or jars tied with ribbon. Pair it with my chocolate covered peanuts and chocolate covered pretzel rods for a sweet and salty gift everyone will love.
Peppermint Oreo Bark FAQ’s
Absolutely! This bark keeps really well. Make it up to 5 days before you need it and store it in an airtight container at room temperature. It’s perfect for holiday prep when you’re trying to get ahead on your baking.
You can freeze it for up to 2 months. Layer the pieces between sheets of parchment paper in a freezer-safe container. Just let it come to room temperature before serving so the chocolate doesn’t sweat.
Definitely! Crushed pretzels add a nice salty crunch, or you could sprinkle on some sea salt. Mini marshmallows or white chocolate chips would be festive too.
Do you Love No Bake Desserts? Try These Recipes…
Did you try this recipe?
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No Bake Oreo Peppermint Bark
Ingredients
- 15 ounces chocolate melting wafers
- 27 Oreo Thin Cookies
- 3 Tablespoons white chocolate melting wafers
- ½ cup peppermint pieces, {chopped-I used Andes candies}
Instructions
- Line a baking sheet with parchment or wax paper, set aside.
- Put chocolate wafers in a microwave safe bowl. Microwave for 1 minute and stir. Continue to microwave and stir in 30 second increments until the chocolate is completely melted. Pour half of the melted almond bark onto the lined baking sheet. Spread it out into a thin and even layer.
- Top chocolate with 24 Oreo thins, leaving about 1/4" between each one and press down slightly. Pour the remaining chocolate over the top of the Oreo thins and spread out. Try to cover all areas of cookies.
- In a small microwave safe bowl, add white chocolate melting wafers. Microwave for 30 seconds and stir. Continue to microwave and stir in 30 second increments until the chocolate is completely melted. Using a spoon, drizzle the white chocolate all over the top of the chocolate and Oreo's.
- Take 3 of the remaining Oreo Thin cookies and break them up. Spread them over the top of the drizzled white chocolate almond bark, pressing down slightly.
- Take the peppermint pieces and spread them over the top of the drizzled white chocolate and oreo pieces, pressing down slightly. Let the bark set up for at least an hour.
- Once the almond bark has completely solidified again, break it up into pieces {or cut it for a more unified look}. Store it in an air tight container for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Using Oreo thins was such a great way to change up normal peppermint bark!