Peppermint Crunch Oreos
Peppermint Crunch Oreos are quick, no-bake holiday cookies made by dipping Oreos in melted vanilla almond bark and topping them with crushed peppermint. A festive, kid-friendly treat perfect for parties and gifting!
Equipment
- parchment paper
- silicone spatula
- dipping fork
- baking sheet
- cooling rack
Ingredients
- 13.29 ounce Oreo cookies or 1 (13.29-ounce) package
- 24 ounce vanilla almond bark or 1 (24-ounce) package
- 1/3 cup crushed peppermints or candy canes
Instructions
- Line a baking sheet with parchment paper and set aside.
- Break the vanilla almond bark into smaller pieces and place in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each interval, until completely melted and smooth.
- Using a fork, dip each Oreo cookie into the melted almond bark, turning to coat completely. Lift the cookie with the fork and let the excess almond bark drip off. Gently tap the fork on the edge of the bowl to remove extra coating.
- Place the dipped Oreo onto the prepared baking sheet. While the coating is still wet, sprinkle crushed peppermint or candy canes over the top.
- Repeat with the remaining cookies. Allow the cookies to sit at room temperature for about 1 hour until the almond bark is completely set, or refrigerate for 20 minutes to speed up the process.
- Store in an airtight container or package for gifting.
Notes
To add variety, try using different Oreo flavors like mint or golden. You can also drizzle melted chocolate over the top once set for an extra decorative touch. Store in an airtight container for up to one week.