- 16 ounces white chocolate I used Candiquik
- 15 Oreos divided
- 1/4 cup Andes Peppermint Pieces
- 2 Tablespoons milk chocolate
Melt white chocolate over low heat, stirring constantly.
Crush 12 Oreos; stir into melted white chocolate.
Spread mixture to 1/4 inch thickness onto a cookie sheet lined with wax paper.
Sprinkle with additional Oreos (crushed) and peppermint pieces. Set aside until hardened.
Melt milk chocolate and drizzle over bark; let harden.
Break into pieces. Store in an airtight container at room temperature.
Serving: 1g | Calories: 305kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 98mg | Fiber: 1g | Sugar: 31g