OREO Candy Cane Bark

Name: OREO Candy Cane Bark
Prep time: 10 min
Total time: 130 min
Yield: 1
Ingredients: 15 OREO Cookies, coarsely chopped, divided; ¼ cup candy canes (about 3 small), divided; 18 oz. white baking chocolate, melted

Flavored candy bark is a Christmas tradition and our easy recipe is prepared in just 10 minutes. Melted white chocolate is flavored with OREO Cookies and peppermint.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 1-1/2 lb. or 18 servings

Ingredient list

15 OREO Cookies, coarsely chopped, divided
¼ cup crushed candy canes (about 3 small), divided
18 oz. white baking chocolate, melted

Directions

Reserve 2 Tbsp. chopped cookies and 1 tsp. crushed candy for later use. Add remaining chopped cookies and crushed candy to melted chocolate; mix well.

Spread chocolate mixture onto parchment-covered baking sheet. Sprinkle with reserved ingredients.

Refrigerate 2 hours or until firm. Break into pieces. Keep refrigerated.

Recipe Tips

Size Wise
Homemade bark is the perfect treat to share with friends, or to present as a gift during the holidays.
Variations
OREO-Cranberry Bark: Substitute 1/2 cup dried cranberries for the crushed candy canes, and 18 oz. semi-sweet baking chocolate for the white chocolate. Use to prepare recipe as directed, reserving 2 Tbsp. chopped cookies and 2 tsp. cranberries to sprinkle over top of bark. Drizzle with 1 oz. melted white baking chocolate. Refrigerate as directed. OREO-Pistachio Bark: Substitute 1/2 cup chopped pistachios for the crushed candy canes. Use to prepare recipe as directed, reserving 2 Tbsp. chopped cookies and 2 tsp. nuts to sprinkle over top of bark. Refrigerate as directed.
OREO-Peanut Butter Bark
What You Need: 2 Tbsp. creamy peanut butter; 6 oz. white baking chocolate, melted; 10 OREO Cookies, coarsely chopped; and 8 oz. semi-sweet baking chocolate, melted. Add peanut butter to white chocolate; mix well. Stir half the chopped cookies into each of the melted chocolates. Drop spoonfuls of chocolate mixtures alternately onto parchment-covered baking sheet; swirl gently with knife. Refrigerate 2 hours or until firm. Break into pieces. Makes 14 servings.