Day 23: Peppermint Oreo Christmas Bark

Tomorrow is Christmas Eve(!) and if you are as semi-unorganised as I am, you may still need a fast last minute present, or just a nice treat to have out for Christmas day. Chocolate bark is a wonderful way to do this. The whole process takes less than an hour and over half of that is just letting the chocolate set in the fridge.

This is a great, easy creation that you can make with just four ingredients from the grocery store. I made this up for Christmas gifts, but J and I are struggling not to just keep eating it.

Peppermint Oreo Christmas Bark

This recipe makes one tray of bark at about 142 calories a piece if you break it into 20 pieces.

dsc_0083

Ingredients:

  • 500g of chocolate (I used a mix of white and dark)
  • 3 tsp. butter
  • 8 oreos (crushed)
  • 6 candy canes (crushed)

Preparation:

  1. Carefully line a large baking tray with grease proof paper, making sure the paper comes up at least two sides.    dsc_0058
  2. Melt the chocolate in a double boiler. If using two types, melt both of them separately.
  3. Pour the chocolate onto the tray and smooth out across the whole tray to create a nice thin layer of chocolate. If using two types swirl them together.   dsc_0059
  4. Pick up the tray and gently slap it down on the counter top to get the chocolate to smooth nicely.
  5. Sprinkle over the crushed oreos and candy canes.   dsc_0060
  6. Let chocolate set in the fridge for about 30 minutes or until it has set.
  7. Lift the chocolate out of the tray with the edges of the paper and break into chunks.

This is a really easy gift or a very festive and fun treat to put out for Christmas day. The decorating is really easy and would be a fun thing for kids to do to help make a little treat to leave out for Santa!

Here is an easy to print version:

Peppermint Oreo Christmas Bark

Ingredients:

  • 500g of chocolate (I used a mix of white and dark)
  • 3 tsp. butter
  • 8 oreos (crushed)
  • 6 candy canes (crushed)

Preparation:

  1. Carefully line a large baking tray with grease proof paper, making sure the paper comes up at least two sides.
  2. Melt the chocolate in a double boiler. If using two types, melt both of them separately.
  3. Pour the chocolate onto the tray and smooth out across the whole tray to create a nice thin layer of chocolate. If using two types swirl them together.
  4. Pick up the tray and gently slap it down on the counter top to get the chocolate to smooth nicely.
  5. Sprinkle over the crushed oreos and candy canes.
  6. Let chocolate set in the fridge for about 30 minutes or until it has set.
  7. Lift the chocolate out of the tray with the edges of the paper and break into chunks.
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