Description
This festive Christmas Bark features a delightful mix of red holiday Oreos, cool mint Oreos, pretzels, peppermint baking chips, M&M’s, and creamy white chocolate. It’s an easy, no-bake treat perfect for holiday gatherings, combining crunchy, sweet, and minty flavors for a colorful and crowd-pleasing snack.
Ingredients
Scale
Cookies and Candy Mix
- 7 red holiday Oreos (79g), broken into pieces
- 7 cool mint Oreos (79g), broken into pieces
- 1½ cups stick pretzels (60g)
- ½ cup peppermint baking chips (85g), recommend using Andes baking chips
- ½ cup mint M&M’s (85g), divided
- ½ cup peanut M&M’s (85g), divided
White Chocolate Coating
- 1 lb white chocolate baking bars (454g), Ghirardelli recommended
- 2 tbsp red and green sprinkles (24g)
Instructions
- Prepare the Baking Sheet: Cover a large baking sheet with wax paper for easy cleanup. If wax paper is unavailable, parchment paper sprayed with nonstick spray can be used as an alternative.
- Assemble Ingredients on Sheet: Evenly spread broken Oreo pieces, pretzels, peppermint baking chips, and about three-quarters of the mint and peanut M&M’s onto the prepared baking sheet.
- Melt the White Chocolate: Place the white chocolate bars in a microwave-safe container. Microwave on medium power for 1½ minutes, then stir. Microwave for another 1 minute until fully melted and smooth, being careful to avoid burning the chocolate.
- Coat the Mixture with Chocolate: Pour the melted white chocolate over the assembled cookie and candy mixture. Use a spatula to spread and fully coat the ingredients evenly.
- Add Final Toppings: While the chocolate is still wet, sprinkle the remaining M&M’s and the red and green sprinkles over the top to decorate and add extra texture.
- Chill to Set: Place the baking sheet in the fridge and chill for about 1 hour until the bark is firm and set.
- Break into Pieces: Once set, remove from the refrigerator and gently break the bark into approximately 16 small, bite-sized pieces ready for serving.
Notes
- Use wax paper for easiest removal, but parchment paper with nonstick spray can work as a substitute.
- Be sure to melt the white chocolate on medium power and stir frequently to prevent burning.
- Sprinkle the remaining toppings while chocolate is still wet to ensure they stick well.
- Store the bark in an airtight container in the refrigerator for up to 1 week.
- This bark can be customized with different types of chocolate or candies depending on your preference.
- Breaking the bark gently helps retain large chunks for a rustic look and texture.
