Mint Oreo Bark is my husband’s absolute favorite holiday treat. It is only four ingredients and is always the first to go on dessert plates!
This will quickly become a family favorite in your house too!
This Mint Oreo Chocolate Bark is always on our list of treats to make around the holiday season. This is a recipe that I dreamt up in the early days of blogging. It was meant to be reminiscent of a shake that Nathan loved from his favorite ice cream place.
I must have hit the nail on the heat, because it is favorite treat of all time. He requests that I make a double batch so that we have plenty to keep even after making treat boxes for friends and neighbors.
He’s not wrong, this easy bark recipe is delicious and addictive.
How to make Mint Oreo Chocolate Bark
As mentioned above, there are only four ingredients to this easy treat. Check out the full measurements and directions in the recipe card below.
- Prepare the Oreos: Break them up into small chunks. This is easy to just do with your hands, no need to break out the food processor.
- Melt the white chocolate: More on this below with tips and tricks.
- Add in color and flavor: We Are going to ad din some green food coloring and mint extract.
- Spread it and let it set up: This bark doesn’t take long to set up, so minimal patience is required.
- Break it up and enjoy!
Melting White Chocolate
The only tricky part of this recipe might be the melting of the white chcolate chips. Occasionally, if white chocolate is overheated or gets water in it, it can seize up. In other words it goes from being smooth and luscious to being rough and hard to work with.
Here are some tips and tricks to keep your white chocolate happy.
- Follow the directions on the package. This will be your best bet at making this turn out well.
- Stir like you’ve never stirred before. If there are still lumps in your chocolate, resist putting it back in the microwave before stirring REALLY hard. It likely just needs a little more stirring and not more melting.
- Melt in the microwave instead of on the stove top. If you use a double boiler there is much higher risk of moisture getting into the chocolate and making it seize.
What to do if your chocolate does seize?
If you do everything right above and your chocolate still seizes it, you can fix that really easily. Just add a little vegetable shortening, stirring it in really well. It should help fix the situation.
Mint vs. Peppermint Extract
This recipe is technically called Mint Oreo Bark. So, we should probably use mint extract. I will tell you that I have made this recipe with both and both are delicious.
That being said, I know there are some people that really prefer one over the other. So you may want to check with who you are making it for.
Mint Oreo Bark
Ingredients
- 1/2 of a 15.5 oz package of regular Oreos about 20 cookies
- 24 oz bag of white morsels
- 1/4 to 1/2 tsp of mint extract depending on how minty you like it
- green food coloring
Instructions
- Break the Oreos into a bowl.
- Melt the morsels according to the directions on the bag.
- Quickly add the mint and food coloring. Then stir in the Oreos.
- Pour the mixture into a wax paper lined pan. Put it into the freezer for two hours.
- Break it up and enjoy!
Recipe Video
Terry says
Tis the season for Shamrock shakes, Lisa. My daughter sent me a link to your bark, unaware, I’m guessing, that I get your emails and follow you on Facebook…lol I never did make her peppermint bark she loves at Christmas, so to make up for it, I guess I should get some oreo cookies. I don’t use white chocolate chips, I use the white melting wafers that are made for chocolate candy. Mine are Guittard. I don’t need to freeze, it hardens on the counter and stays hard. It also tastes delicious. I never liked using melted chips for coating buckeyes or other candies because it melts too easy, and seems best kept refrigerated. Bark made with the wafers, both white and chocolate, stay on the counter just fine without melting. My experience anyway.
Thanks for following along, Terry! I hope both you and your daughter love this!
ColleenB.`Tx. says
No room in my little freezer so I place my baking sheet in the fridge overnight so that it is good and cold before spreading out the bark candy. Have also used the mini Oreos, Lemon Oreos, Nutter Butter cookies and others using this recipe. The sky is the limit on what cookies you want to use.
Thanks bunches for sharing all your wonderful recipes.
Sheila says
This looks fabulous! I would like to make for Christmas this year. Can this be made ahead and put in the freezer?
Yes! This freezes great!
Becky White says
How about using mint oreos?
That would work.
Debbie says
Have you tried making it with the mint oreos? Just curious
I haven’t, but I’m sure it would be delicious!
Julie Sundquist says
What size pan do you use?
I always make this on a large rimmed baking sheet. I’m pretty sure the dimensions are 15 by 10, but you aren’t going to fill the whole sheet. You just spread it out into a nice layer.
Marilyn says
How long can you keep this in an airtight container
About two weeks, but it also freezes really really well.
Jami says
If you dip them in the white chocolate and use crushed candy canes, sprinkled, they’re prettier instead of green food coloring.
I think dipping Oreos is a completely different recipe than this one. We love this one as written and just made another batch the other day.
Gerri minton says
I have the skinny mint Oreos about how many of them should I use?
I haven’t tested this recipe with thin Oreos. It’s partially a personal choice. You could stick with the amount called for or you could add in another 50%.
Cheryl says
I tried but my white chocolate never got thin enough did like pkg said don’t know happened finally got it stirred up but kept getting thick
It sounds like the chocolate got overheated. White chocolate is very finicky. A solution to this can be adding a little Crisco – like a teaspoon at a time.