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I love an easy no-bake treat around here. These are standard issue OREOs (use the double-stuff, if you wish) coated in a high quality white chocolate with a sprinkle of crushed candy cane. You get all that chocolatey creamy goodness with a seasonal bite of peppermint (but not TOO much).
You can use vanilla candy coating too (also called vanilla almond bark sometimes, or white melting wafers). I really like the Ghirardelli White Chocolate Melting Wafers, or Godiva if you can find them.
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Steps to make Peppermint Crunch Oreos
Simpler steps appear in the recipe card below, also.
Step 1: Gather all your ingredients and start by lining the counter, a large cutting board or baking sheet with parchment paper. (We aren’t baking; this is just preparing a work surface.)
Step 2: Add your favorite hard peppermint candy to a baggie and smash it with a rolling pin or other sturdy, heavy object that can handle the abuse. Crush the peppermint candy into very small pieces since the OREOs’ surface is pretty small.
Step 3: Melt white chocolate (bar, chips, or wafers) in a microwave-safe bowl, starting with 30 seconds. Remove the bowl and stir gently. Then continue microwaving 15 seconds at a time. The stirring is crucial because often the choclate will have mostly melted but still hold its shape (weird, I know), and you definitely don’t want to overheat it.
Here are more tips about melting chocolate chips.
Step 3: Using a fork: Dip each Oreo into the melted almond bark and let the excess drip off. The choclate will start to harden after a few minutes; remove the utensils and return the bowl to the microwave for 15 seconds and stir until it’s smooth and liquid again. Watch carefully so it doesn’t overheat.
Step 4: Place the dipped cookies on the parchment carefully. Sprinkle the center of each coated OREO with crushed peppermint, and let the coating set for about an hour.
Tools and Equipment
- Parchment paper to create a nonstick work surface
- Baking sheet or cutting board as work surface (clean kitchen counter works too but the cookie will be sitting there while they set)
- Rolling pin for crushing the peppermint candy
- Microwave-safe bowl
- Small spoon for stirring the warm chocolate
- Fork for dipping the OREOs
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Peppermint Crunch Oreos
Ingredients
- 1 package OREO cookies 13.29 oz
- 24 oz vanilla almond bark
- 1/3 c crushed peppermints or candy canes
Instructions
- Line a baking sheet with parchment paper.
- Add the peppermint candy into a zipper baggie , seal well, and use a rolling pin to crush into fine particles. Set aside.
- Melt the white chocolate or vanilla candy coating in a microwave-safe bowl for 30 seconds, then in 15-second increments, stirring gently but often, until it's thoroughly melted. Don't overheat, or it will burn and seize.
- Using a fork: Dip the Oreo cookies into the melted candy coating/white chocolate and let the excess drip off.
- Place the well-coated OREOs onto the parchment-covered work surface and sprinkle the center of each coated OREO with the crushed candy.
- Allow about 1 hour for the coating to set before serving. You can move them to the fridge or freezer or a faster set, about 20 minutes.
Nutrition
The bottom line
We are big fans of coating OREOs for the holidays since they are already a welcome treat for a party tray or dessert table. This elevates them to festive status. Check out our fun OREO Turkeys, Sprinkle Coated OREOs (if you want the Christmas colors without the peppermint), Owl Cupcakes with OREOs for eyes, OREO Fluff, OREO Dip, and even OREO Rice Krispie Treats!
