Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my own version made with Oreos®!

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a jelly roll pan with aluminum foil.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

158 calories; protein 1.1g; carbohydrates 23.2g; fat 7.1g; cholesterol 1.8mg; sodium 90.2mg. Full Nutrition
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