# OREO Candy Cane Bark

Source: https://www.oreo.com/recipe/oreo-candy-cane-bark-186750

Servings: 18 · Total time: 2h 10min

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.

## Ingredients

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

## Directions

1. 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.
2. Spread chocolate mixture onto parchment-covered baking sheet. Sprinkle with reserved ingredients.
3. Refrigerate 2 hours or until firm. Break into pieces. Keep refrigerated.

## Nutritional Information

- Calories: 210
- Total fat: 11g
- Saturated fat: 6g
- Trans fat: 0g
- Cholesterol: 5mg
- Sodium: 65mg
- Total Carbohydrate: 26g
- Dietary fiber: 0g
- Total sugars: 23g
- Protein: 2g
- Calcium: 4% DV
- Iron: 2% DV

## Tips

- Homemade bark is the perfect treat to share with friends, or to present as a gift during the holidays.
- **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.
- 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.
- Store in airtight container in refrigerator up to 2 weeks.
- What You Need: 15 OREO Cookies, coarsely chopped; 1/2 cup dried cranberries; 18 oz. semi-sweet baking chocolate, melted; and 1 oz. white baking chocolate, melted. Reserve 2 Tbsp. chopped cookies and 2 tsp. dried cranberries. Add remaining chopped cookies and cranberries to semi-sweet chocolate; mix well. Spread onto parchment-covered baking sheet. Sprinkle with reserved ingredients. Drizzle with white chocolate. Refrigerate 2 hours or until firm. Break into pieces. Makes 18 servings.
- What You Need: 15 OREO Cookies, coarsely chopped; 1/2 cup pistachios, chopped; and 18 oz. white baking chocolate, melted. Reserve 2 Tbsp. chopped cookies and 2 tsp. nuts. Add remaining chopped cookies and nuts to melted chocolate; mix well. Spread onto parchment-covered baking sheet. Sprinkle with reserved ingredients. Refrigerate 2 hours or until firm. Break into pieces. Makes 18 servings.