White Chocolate Peppermint Oreo Bark
Try this White Chocolate Peppermint Oreo Bark recipe, or contribute your own.
Try this White Chocolate Peppermint Oreo Bark recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (11g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
- 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.
Melting Without Scorching
White chocolate contains milk solids and cocoa butter that scorch easily when exposed to direct, high heat. Microwave the chocolate in 30-second increments and stir vigorously between each interval to distribute thermal energy evenly. Overheating causes the fats to separate, yielding a grainy, unusable paste that cannot be salvaged by adding liquid.Structuring the Layers
Applying toppings requires speed because thin layers of chocolate lose residual heat rapidly. Spread the initial chocolate base quickly across the parchment-lined 13x9-inch pan before it sets. Chilling the first layer for exactly 10 minutes creates a firm foundation that supports the second application without melting downward.Flavor Chemistry and Storage
The sharp pungency of menthol from the crushed candy canes cuts through the dense sweetness of the milk fats. Stored in an airtight container at room temperature, the batch remains crisp for up to one month. Refrigeration extends this shelf life to several months but risks condensation formation upon removal.
