On Monday night someone dropped off a package at our door. It was Oreos. I had heard of someone making white chocolate covered Oreos, but they said they were so sweet. So I thought this might not be as sweet. I didn't want to use all my white chocolate so we did 1/2 white and 1/2 green mint (Guittard). I actually liked the mint better. This was easy to make. A good one to have the kids helped. They liked the counting, measuring and smashing.
White Chocolate Peppermint Oreo Bark
- Prep Time: 15 minutes
- Difficulty: Easy
- Servings: 50 squares
Ingredients
20 ounces white chocolate candiquick or white chocolate morsels
16 Oreos, roughly chopped
1/3 cup crushed peppermint candy canes
16 Oreos, roughly chopped
1/3 cup crushed peppermint candy canes
Preparation Instructions
1) Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.2) Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
3) In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn't burn.
4) Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
5) Top white chocolate with crushed Oreo cookies.
6) Place pan in refrigerator for 10 minutes to harden.
7) As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
8) Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
9) Sprinkle crushed candy canes over top of chocolate.
10) Place into the refrigerator for 15 minutes to harden completely.
11) Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
12) Break into pieces by hand or using a knife.
13) Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.
FOUND THIS ONE - HAVEN'T TRIED BUT SOUNDED GOOD
Frosted Peppermint Bark
Ingredients:
22 oz. white chocolate (broken into pieces)
1/2 cup heavy cream
40 soft peppermint candies (crushed)
13.6 oz. dark chocolate (broken into pieces)
1/2 cup heavy cream
40 soft peppermint candies (crushed)
13.6 oz. dark chocolate (broken into pieces)
Directions:
1. Cover a 9×13 metal baking pan with aluminum foil
2. Melt half of the white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
3. Spread the white chocolate into the baking pan and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
4. Chill in the refrigerator for 15 minutes.
5. While the white chocolate is chilling, melt the dark chocolate and heavy cream in the top of a double boiler on the stovetop to gently melt the dark chocolate while stirring frequently.
6. Pour the dark chocolate onto the chilled white chocolate and gently spread.
7. Chill in the refrigerator for 15 minutes.
8. Pour the dark chocolate onto the chilled white chocolate and gently spread.
9. Melt the remaining white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
10. Spread the white chocolate over the chilled dark chocolate and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
11. Chill in the refrigerator for 15 minutes.
12. Break apart and serve in Viva® Vantage® Folded Pockets.
2. Melt half of the white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
3. Spread the white chocolate into the baking pan and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
4. Chill in the refrigerator for 15 minutes.
5. While the white chocolate is chilling, melt the dark chocolate and heavy cream in the top of a double boiler on the stovetop to gently melt the dark chocolate while stirring frequently.
6. Pour the dark chocolate onto the chilled white chocolate and gently spread.
7. Chill in the refrigerator for 15 minutes.
8. Pour the dark chocolate onto the chilled white chocolate and gently spread.
9. Melt the remaining white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
10. Spread the white chocolate over the chilled dark chocolate and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
11. Chill in the refrigerator for 15 minutes.
12. Break apart and serve in Viva® Vantage® Folded Pockets.
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