Pour the Dark or Milk Chocolate in the center of the wax paper – using a tablespoon, spread the Chocolate out to your desired thickness (mine was about 20 x 30 centimeters – 9 x 12 inches)
Sprinkle immediately with the Oreo Cookies – use the back of the spoon to lightly press down the Oreo pieces
Pour the White Chocolate over the Oreo layer (try to reach all the areas where the Oreo Cookies might not have adhered to the bottom layer of Chocolate)
Lastly sprinkle over the Candy Cane and the Peppermint Crunch – pressing down with the spoon again (gently!) – chill for 20 – 30 minutes or until hardened
Notes
The nutritional value below is for the entire recipe as bark is broken into many different sizes
Nutrition Facts
Double Peppermint Oreo Bark
Serving Size
1 Baking Sheet
Amount per Serving
Calories
2337
% Daily Value*
Fat
110
g
169
%
Saturated Fat
62
g
388
%
Polyunsaturated Fat
27
g
Cholesterol
67
mg
22
%
Sodium
639
mg
28
%
Carbohydrates
319
g
106
%
Fiber
10
g
42
%
Sugar
246
g
273
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.