Best Peppermint Bark

Peppermint bark is a longtime holiday classic treat, but wait until you try this update that uses your favorite creme-filled chocolate sandwich cookies to add a delectable holiday twist. This is a great recipe to make with the kids or grandkids.

Best Peppermint Bark

2.5 from 2 votes

Instead of the traditional version, this recipe incorporated my favorite creme-filled chocolate sandwich cookies, giving it a delightful holiday twist. It was a perfect treat to make with the kids or grandkids, adding some festive fun to our holiday baking.


  • 12 peppermint candy canes

  • 1 (15.5 ounce) package chocolate sandwich cookies (such as Oreo®), crushed

  • 2/3 cup confectioners’ sugar

  • 1/2 cup margarine, melted

  • 1 (12 ounce) package vanilla-flavored confectioners’ candy coating


  • Line a jelly roll pan with aluminum foil.
  • Place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
  • Combine chocolate cookie crumbs and confectioners’ sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. Press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
  • Heat confectioners’ candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. Continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. Spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
  • Sprinkle crushed candy canes evenly over the confectioners’ coating; let stand about 2 minutes. Press candy cane pieces lightly into the coating using a piece of waxed paper. Freeze peppermint bark until set, about 1 hour. Remove from foil and break bark into pieces. Store in refrigerator.

To make the peppermint bark, I started by crushing the chocolate sandwich cookies into small pieces. I placed them in a bowl and set them aside for later.

Next, I melted some white chocolate in a microwave-safe bowl, stirring it every 30 seconds until it was smooth and fully melted. Once the white chocolate was ready, I added a few drops of peppermint extract and mixed it well to infuse that refreshing minty flavor.

I lined a baking sheet with parchment paper and poured the melted white chocolate onto it, spreading it evenly with a spatula. Then, I sprinkled the crushed chocolate sandwich cookies over the white chocolate, pressing them gently into the surface.

For an extra touch of holiday cheer, I melted some dark chocolate and drizzled it over the top of the peppermint bark, creating a beautiful contrast of colors.

To set the bark, I placed it in the refrigerator for about an hour until it hardened completely. Once it was firm, I removed it from the refrigerator and broke it into smaller, irregular pieces. The combination of creamy white chocolate, crunchy cookie bits, and the hint of mint made each bite a delightful experience.

The peppermint bark with chocolate sandwich cookies was a hit among my family and friends. It added a unique twist to the classic holiday treat and brought smiles to everyone’s faces. It’s a recipe that I will definitely be making again, especially during the holiday season.

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