Mint Oreo Bark Recipes

MINT CHOCOLATE BARK

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening., In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set., In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm., Break into small pieces. Store in an airtight container.

OREO™ COOKIE BARK

Steps:

• Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
• In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
• In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
• Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
• Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

MINT OREO BARK

Steps:

• Very lightly butter a parchment lined baking sheet, set aside
• Break the Oreos into large pieces by hand
• Melt the chocolate chips in a small saucepan on medium-low heat, watch carefully so they don't burn
• When the chocolate is melted pour it on to the baking tray and spread it out
• Scatter the Oreo pieces
• Melt the white chocolate in a small bowl in the microwave on low heat setting, watching carefully. When it softens mix to make it smooth and put into a ziploc or icing bag. Cut a small hole at the tip and drizzle over.
• Set in the fridge for a few minutes then break the bark into pieces. Enjoy!

MINT CHOCOLATE OREO BARK

Steps:

• Preheat oven to 350. Line an 8 x 13 pan with foil.
• Mix crushed Oreos with melted butter. Press crust into pan.
• Bake for five minutes.
• Melt milk chocolate chips over a double broiler until completely smooth. Pull off heat.
• Pour melted chocolate over the crust and smooth until the crust is completely covered.
• Sprinkle Andes bits over the warm chocolate. As the bits begin to melt, take a cake tester or tooth pick and swirl the mint bits into the chocolate.
• If adding the mini chips, allow the bark to cool for about 10 minutes, then sprinkle on the chips.
• Cool in the refrigerator for at least 4 hours.
• Remove foil from pan and break the bark apart with your hands or a knife.
• Enjoy the minty goodness!

CHOCOLATE MINT OREO CANDY BARK

Steps:

• In a medium microwave safe mixing bowl, add chocolate almond bark and heat at 30 second increments until they are melted. Stir between each interval and once melted stir until smooth. Set aside.
• In a separate medium microwave safe mixing bowl, add vanilla almond bark and mint extract. Heat at 30 second increments until they are melted. Stir between each interval and once melted stir until smooth. Add food coloring (as desired) and stir until smooth.
• Pour chocolate onto a baking sheet and spread smooth. Drop green melted almond bark by the tablespoonful. Swirl with a toothpick or a spoon. Sprinkle with Oreo's and Andes baking chips.
• Press lightly onto the Oreo's and Andes. Refrigerate for 20 minutes until set.
• Use a butter knife to break candy bark into pieces or rap pan on counter top to break apart.
• Serve and enjoy!

EASY CHRISTMAS MINT OREO COOKIE BARK

Steps:

• Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
• In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
• Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
• Quickly pour/spread the mixture into one end of the jelly-roll sheet.
• REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
• Refrigerate for about 1 hour.
• Remove the bark and carefully peel off the way paper.
• Store in a covered container.

MINT OREO BARK

Steps:

• Mise en place. Place parchment paper on a cookie sheet. Use shortening if needed to help the parchment paper stick to the sheet.
• Melt 3/4 of semi-sweet chocolate for 30 seconds at 50% power. Stir (even if nothing is melted yet). Heat for addition 15 second cycles at 50% power, stirring well between each interval. Once chocolate is melted, add rest of semi-sweet chocolate. Stir until everything is melted.
• Pour out and spread into a thin layer on parchment paper-lined cookie sheet.
• Melt 3/4 of mint chips for 30 seconds at 50% power. Stir (even if nothing is melted yet). Heat for addition 15 second cycles at 50% power, stirring well between each interval. Once mint is melted, add rest of mint chips. Stir until everything is melted.
• Drizzle on top of semi-sweet chocolate. Use a knife to make swirls.
• Sprinkle chopped Oreos across top of mint chocolate. Press down slightly to make them stick well.
• Allow everything to cool completely. Break up into chunks.