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Anytime I need an easy holiday sweet, I whip up this Mint Oreo Bark. It disappears before anything else hits the snack table. You only need four things and just a few minutes to get it done. My husband can’t get enough of it, and my kids always want to smash the Oreos for me.
I pulled this together for the first time on one wild December night to fill up dessert trays, not realizing it would turn into our go-to family tradition every winter.
Festive Ingredients
- Classic Oreos: Just stick with the regular ones; skip double-stuffed. Fresh cookies make sure every bite is nice and crunchy
- White chocolate chips: Use good quality ones that melt smoothly—skip the cheaper stuff because it can turn gritty or clump up
- Mint extract: The flavor really comes through so go for pure extract, and just use a small dash. You can always add more to taste
- Food coloring in green: Totally for looks, not taste. Gel coloring gives a bright shade without watering down your chocolate
Easy How-To Guide
- Shatter those Oreos:
- Grab about 20 Oreos and break them into chunky bits. Some bigger pieces are awesome. Toss in a mixing bowl
- Get the chocolate melted:
- Melt up your white chocolate following whatever’s on the bag. I prefer microwaving in short bursts and stirring so it doesn’t burn
- Stir in the mint and color:
- Quickly add your mint extract and green coloring to the melted chocolate. Mix it well so the color turns out nice and even
- Mix in the Oreo pieces:
- Gently fold the cookie chunks into the colorful mint chocolate. Make sure every scoop grabs some cookie
- Spread then chill it:
- Pour everything into a wax-paper-lined pan and quickly smooth it out. Pop the pan in the freezer for two hours or so until it’s super firm
- Snap it apart:
- When it’s frozen solid, take the slab out and break it into fun shapes or squares for people to grab
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Helpful Hints
- Keep leftovers in the fridge so they stay crispy
- Double the batch if you’ve got a crowd coming
- This bark is a super tasty homemade gift
The best part for me is always that real mint extract—it makes everything taste like winter and that’s what my husband looks for each year. Watching my kids break the Oreos and swirl the green chocolate around just makes the whole thing special for us.
Storing Info
Throw your bark in a sealed container in the fridge and it’ll stay good for two weeks. Want to keep it longer? Stick layers between wax paper and pop it in the freezer so nothing sticks together. Chilled bark stays extra crisp, but it’s just as tasty at room temp when it’s time to serve.
Swap Ideas
Milk or dark chocolate chips work great if you want a new spin or don’t like white. Can’t track down pure mint? Peppermint extract will do the trick. Need it nut-free? Always double-check your chocolate brand labels—some work in nut-processing facilities.
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Fun Ways to Serve
Pile it up as the centerpiece for your party snack board or fill up little gift bags to hand to teachers. The punchy green color makes it a hit for Christmas or even St Patrick’s Day.
Background Scoop
Barks like this became big in the US in the late nineties, mostly for making fast treats kids could help with. Adding green coloring and mint brings in holiday vibes, but at its core it’s just a super easy way to use pantry sweet stuff.
Common Questions
- → Is milk chocolate a swap for white chocolate chips?
You can definitely switch to milk chocolate. The taste will be richer and the color will turn brown instead of having that bright green-and-white look.
- → What's the right chill time before sharing?
If you pop it in the freezer, let it harden for a couple of hours. It'll snap apart nice and clean for easy eating.
- → Can I leave out the coloring?
Sure, no worries! Adding color is mostly for looks, so skip it if you want. The flavor won’t change at all.
- → Do I really need wax paper in the pan?
Yeah, lining your pan keeps everything from sticking, so you won’t struggle to get the bark out once it’s set.
- → What's the best way to keep leftover bark fresh?
Toss leftovers into a sealed container and stick it in your fridge. That way, it stays good and won’t get melty.