Tuesday, December 17, 2013

Oreo Peppermint Bark {recipe}

I cannot wait until the big holiday is here. We've been doing lots of prep, and I'm super excited to share with you this awesome new peppermint bark that I tried out this year. It is perfection. One day I just had the idea to add my own twist to the Christmas favorite. Go. Now. Make yourself and your neighbors some. It's that good. 


In my family, we've always made things ahead of time for our Christmas Eve get-together. Because Christmas day is a grand dinner and there's so much prep, I don't have the urge to slave in the kitchen the whole day before as well. It's been a tradition to have a dinner made up of a wide variety of make-ahead hors d'oeuvres and desserts. I think I might even like appetizers more than the big meal anyways! There's the savory bites like tamales, mexican wontons, and bacon wrapped jalapenos, and then there's the sweets like baklava, classic Christmas cookies, and peppermint bark. That's what got me started on the whole idea. I went to make the usual and came up with the idea to add oreo cookies to mine. After pinteresting, it turns out my idea was not at all original, and I found this recipe :-) 

So here it is, with a few minor changes...

You'll need:
2 bags of white chocolate chips
1/2 bag or 5 oz of candy cane chips (basically crushed candy canes)
24 oreos
About 40 candy cane hershey kisses


Empty the white chocolate chips into a microwave safe, glass bowl. Microwave in 30 second increments, stirring between, until melted and smooth.


While you're microwaving, prep the other ingredients. Unwrap and chop candy cane kisses into at least 4 parts. Chop cookies into half-inch pieces. 


When the chocolate is smooth, stir in candy cane chips. The original recipe calls for the Andes version, but I couldn't find them, and it worked out wonderfully with the crushed candy cane chips. Spread the mixture onto a baking sheet. I used my silpat, but I'm sure that parchment paper would work just fine. 


Sprinkle oreos and hershey kisses on top of the mixture. Press them into the chocolate so they will stay put when it hardens. Refrigerate for 20 minutes.

To break apart, I lifted it away from the silpat and dropped the bark back onto it and the cookie sheet. 


This oreo peppermint bark just looks so yummy... let's hope it lasts in the freezer until Christmas Eve. 
Happy Baking!








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