Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Crush about two-thirds of the Mint Oreos into medium chunks. Roughly chop the remaining cookies into larger pieces for topping.
- In a microwave-safe bowl, melt the white chocolate and coconut oil in 30-second intervals, stirring between each, until smooth. Stir in peppermint extract.
- Fold the crushed Oreos into the melted white chocolate. Pour onto the prepared baking sheet and spread evenly.
- Melt the green candy melts. Spoon over the bark and gently swirl with a knife or toothpick. Top with remaining Oreo chunks.
- Allow bark to set at room temperature for 1–2 hours or refrigerate for 20–30 minutes until firm. Break into pieces and serve.
Notes
Use high-quality white chocolate or melting wafers for the smoothest texture. Avoid overheating to prevent seizing.
