Easy 3-Ingredient Mint Oreo Chocolate Bark Recipe. An irresistible treat for holiday parties and edible gifts!
They always start by making him a mint chip milkshake, then mixing in crumbled Oreo cookies at the end… Such a winning combination.
Just a couple weeks ago I noticed Mint Oreos on the grocery store shelves.
My mind went wild with tempting Oreo-Mint recipe ideas. Besides milkshakes, there are many minty holiday treats that could use a little Oreo crunch, in my opinion.
Take traditional chocolate bark, for instance. It could only be improved upon by adding Mint Oreos, don’t you think?
So today I’m sharing a ridiculously easy to make 3-Ingredient Mint Oreo Chocolate Bark Recipe. You can assemble it in minutes, then wrap it as holiday gifts, or serve it at your next gathering.
You could even have a bark-making party for the holidays in which friends bring the crumbed toppings and you supply the chocolate and gift boxes!
To make this Mint Oreo Chocolate Bark Recipe, simple melt milk chocolate and spread it out thin on a piece of wax paper.
Then before it dries, sprinkle chunks of Mint Oreos and Andes Mints over the top.
Once it dries, cut the Mint Oreo Chocolate Bark recipe and serve.
You can use any kind of chocolate you like, but I feel milk chocolate offers a nice contrast to the dark chocolate flavor of the Oreos. You get a double-mint flavor from both the Oreos and the Andes, so there is no need to add flavor extracts.
This is possibly the simplest chocolate bark recipe I’ve ever made, and probably the most tasty!
My Mint Oreo Chocolate Bark Recipe is a new holiday go-to for fast desserts. Why not take it to your neighborhood cookie exchange this year?
Even though it’s not a cookie, it will be the highlight of the party, I have no doubt.
Mint Oreo Chocolate Bark Recipe
Yield: 24-36 pieces
Prep Time:10 minutes
Cook Time:2 minutes
- 20 ounces milk chocolate
- 24 Andes Mints
- 10 Mint Oreo Cookies
- Chop the Andes Mints and Mint Oreos into small pieces.
- Melt the chocolate in a double broiler or in the microwave. If using the microwave, cook in one minute increments stirring in between until the chocolate is smooth.
- Pour the chocolate out onto a large piece of wax paper. Use a large flat spreading knife to spread the chocolate out into a think 1/8 inch layer.
- Quickly sprinkle the Mint Oreo and Andes Mint pieces over the top, then allow the chocolate time to dry. Cut and wrap the chocolate bark, until ready to serve.
Yield: 24-36 pieces, Serving Size: 1/36th recipe
- Amount Per Serving:
- Calories: 236 Calories
- Total Fat: 12.6g
- Saturated Fat: 8g
- Cholesterol: 20mg
- Sodium: 72mg
- Carbohydrates: 27.6g
- Fiber: 0.8g
- Sugar: 22.4g
- Protein: 2.5g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!