It only comes around once a year, and if you ask me, it’s worth every sweet bite! I’m talking about Christmas peppermint bark.  But not just any ol bark.   This one’s next level, thanks to its Oreo cookie crumble.  Yes, I know, decadent! But like I said, once a year (wink wink!).

Like most of my favourites, I found the recipe online and it turned out so good, I just have to share.

Whether you make it for you and your family – or nicely wrapped for a hostess gift, I can pretty much guarantee it’ll be a sweet hit!

Scroll down for the recipe.


Next level Peppermint Bark


20 ounces white chocolate candiquick or white chocolate morsels
16 Oreos, roughly chopped
⅓ cup crushed peppermint candy canes


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.
Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
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.
Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
Top white chocolate with crushed Oreo cookies.
Place pan in refrigerator for 10 minutes to harden.
As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
Sprinkle crushed candy canes over top of chocolate.
Place into the refrigerator for 15 minutes to harden completely.
Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
Break into pieces by hand or using a knife.


You can keep this bark in an air tight container for days on the counter. For longer storage, keep it in the refrigerator for however long you can resist!