Mint Oreo Bark Recipes

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.

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!

NO FAIL OREO MINT FUDGE

Steps:

• Line an 8x8 pan with foil. Place Oreos in the freezer for about 5 minutes and then coarsely chop.
• Microwave the frosting on 50% power until slightly runny (about 30-40 seconds). Stir in peppermint extract and gel coloring. You want to make the frosting a little darker than you want the fudge as the chocolate melts will lighten it.
• Microwave the candy melts on 50% power stirring every 30 seconds until almost completely melted.
• Gently stir the melts and the frosting together. Fold in ½ of the chopped Oreo cookies and spread into prepared pan. Immediately top with remaining Oreos and gently press to adhere. Refrigerate 30 minutes and cut into squares or with cookie cutters.
• In this size pan, the fudge pieces are about ⅝" thick. If you'd like a thicker fudge, you can double the recipe.

ST. PATRICK'S DAY OREO BARK (+VIDEO)

Steps:

• Line a cookie baking sheet with parchment paper.
• Microwave semi-sweet chocolate chips in a microwaveable safe bowl at 30-second intervals, stirring after each interval (or use a double-boiler to melt the chocolate.)
• Spread melted semi-sweet chocolate out onto prepared baking sheet.
• Sprinkle crushed Oreo cookies over melted semi-sweet chocolate. Allow this to cool for at least 5 minutes.
• Microwave white chocolate in a microwaveable safe bowl at 30-second intervals, stirring after each interval (or use a double-boiler to melt chocolate.)
• Then pour/spread melted white chocolate over the Oreo layer.
• Sprinkle the top with M&M's and sprinkles, then let cool completely.
• Break up with a knife and serve.

FUDGE-MINT OREO™ COOKIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, stir together frosting, marshmallow creme, mint extract and food color until well blended. Spread over cooled brownies. Sprinkle with cookies; press in slightly. Cut into 4 rows by 4 rows.