Best Peppermint Bark

Best Peppermint Bark

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Kristin 1

"This is my own version made with Oreos®!"
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1 h 45 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Line a jelly roll pan with aluminum foil.
  2. Place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
  3. Combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. Press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
  4. Heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. Continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. Spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
  5. Sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. Press candy cane pieces lightly into the coating using a piece of waxed paper. Freeze peppermint bark until set, about 1 hour. Remove from foil and break bark into pieces. Store in refrigerator.



I submitted this recipe. I edited my recipe prior to it being published, but I think they printed the original version. A couple of tips: I find it works better with some bigger chunks of cookie...

I have tried this receipe several times. I used chocolate chips the first time. It was just okay. I decided to try the Amond Bark. I loved the white almond bark the best. I quadrupled the recipe...

I used vanilla candy bark, but needed twice as much to cover the cookie bottom. I also wish I would have pressed the crushed peppermint candy into the melted bark right away. Doing it the way ...

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