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Easy Peppermint Cookie Bark Recipe with Chocolate Sandwich Cookies

Easy Peppermint Cookie Bark Recipe

A quick no-bake candy bark made with chocolate sandwich cookies, white candy coating, and crushed peppermint candies. It sets in the refrigerator and breaks into festive, irregular pieces.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Chocolate sandwich cookies, coarsely chopped or broken
  • 16 ounces White candy coating, white almond bark, or vanilla-flavored melting wafers, chopped
  • 1/2 cup Crushed peppermint candies or candy canes

Method
 

Step-by-Step
  1. Line a large rimmed baking sheet with parchment paper or waxed paper. Coarsely break or chop the chocolate sandwich cookies, keeping a mixture of chunky pieces rather than fine crumbs.
  2. Place the chopped white candy coating in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the coating is smooth; a double boiler may also be used.
  3. Stir most of the chopped cookies into the melted coating, reserving a small amount for sprinkling over the top if desired. Mix gently so the cookies remain visible and chunky.
  4. Spread the mixture onto the prepared baking sheet to create a layer about 1/4 to 1/2 inch thick. Immediately sprinkle the crushed peppermint candies over the surface and gently press them into the coating.
  5. Refrigerate the bark for about 30 minutes, or until firm. Break or cut it into irregular pieces and store it in an airtight container.

Notes

Use candy coating or melting wafers rather than ordinary white chocolate chips for the most dependable setting and smooth texture. Keep moisture away from the melted coating, and add the peppermint as soon as the bark is spread so it sticks well.