- 12 ounces high quality white chocolate, in pieces
- 11 ounces high quality while chocolate, in pieces
- 2 teaspoons coconut oil, divided
- 1/ 2 teaspoons peppermint extract
- 10 ounces package Oreo Thins cookies, divided
- 3 candy canes, crushed
Line a 10x15 baking sheet with parchment paper, set aside. Crush candy canes in a small food processor or put them in a ziplock bag and roll over with a rolling pin until crushed, set aside.
Add semi sweet chocolate pieces in a microwave safe bowl with 1 tsp of coconut oil. Microwave chocolate in 20 second intervals, stirring between each interval until completely melted. Once melted, pour chocolate onto prepared baking sheet and gently smooth with rubber spatula into a rectangular shape. Once smooth, set aside 6 of the Oreo Thins cookies and gently press the rest into the smooth semi sweet chocolate layer. Place the baking sheet in the fridge to partially set the chocolate (about 10-12 minutes). Note: make sure the chocolate is only partially set or the bark layers could end up separating.
Melt white chocolate pieces in a microwave safe bowl with 1 tsp of coconut oil repeating the method used in Step 1. Once the white chocolate is completely melted, stir in the peppermint extract. Add the melted white chocolate over the top of the partially set chocolate layer and gently smooth with a rubber spatula.
Crush the remaining 6 Oreo Thins cookies and sprinkle them over the top of the white chocolate layer before it sets along with the crushed candy cane pieces. Gently press the Oreo and candy cane pieces into the white chocolate. Return the baking sheet to the fridge until the bark is fully hardened. Once hardened, cut into 24 square pieces with a sharp knife.
*Oreo Peppermint Bark will stay fresh in an airtight container at room temperature for 1-2 weeks or up to 3 weeks in the refrigerator.