Peppermint Crunch Oreos
Add Preferred SourcePeppermint Crunch Oreos are an effortless no-bake treat perfect for the holiday season. Chocolate sandwich cookies get dunked in creamy white almond bark and finished with a sprinkle of crushed candy canes for that classic peppermint crunch. They’re quick to assemble, incredibly festive, and always a crowd favorite at Christmas parties and cookie exchanges.
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Every year when December rolls around, these cookies are one of the first things I make. They take hardly any time at all, but they look like something you’d buy from a fancy bakery. The contrast between the rich chocolate cookie, sweet vanilla coating, and refreshing peppermint is absolutely perfect. Kids have a blast helping to crush the candy canes and sprinkle them on top, making this a fun activity the whole family can enjoy together.
Ingredients
- Oreo cookies – You’ll need 1 13-ounce package of Oreos. I like regular Oreos for this recipe.
- Vanilla almond bark – Look for a 24-ounce package.
- Candy canes – Or peppermints. Look for them already crushed in baking supply stores or maybe in the craft section of your local hobby store. Or crunch them in a food processor.
How to Make Peppermint Crunch Oreos
Scroll down for the full recipe card with exact measurements and printable instructions.
Get your workspace ready by covering a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Break your almond bark into chunks and place them in a microwave-safe glass bowl. Heat in 30-second bursts, stopping to stir with a silicone spatula after each interval. Keep going until the almond bark is completely smooth and melted with no lumps remaining.
Take a dipping fork or slotted spoon and submerge each Oreo in the melted coating, making sure it’s covered on all sides. Lift it out and hold it over the bowl for a moment, allowing the excess to drip back down. You can gently tap your fork against the bowl’s edge to help remove any extra coating.
Set each coated cookie on your parchment-covered baking sheet. While the white coating is still glossy and wet, dust the top with your crushed candy cane pieces. Work quickly so the peppermint sticks to the coating.
Continue this process with all your cookies. If you’re making a large batch, having a cooling rack or extra sheet pan nearby helps keep things organized. Let the cookies rest undisturbed at room temperature for roughly 1 hour until the coating hardens completely and develops a nice snap.
Equipment
- Parchment paper
- Silicone spatula
- Dipping fork
- Cooling rack (optional)
Serving Suggestions
These Peppermint Crunch Oreos make a stunning addition to any holiday dessert spread. Arrange them on a platter alongside other Christmas cookies, or tuck them into clear cellophane bags tied with festive ribbon for gift-giving. They’re wonderful served with hot chocolate, coffee, or even crushed up as a topping for vanilla ice cream or holiday milkshakes.
Storage Tips
Keep your finished cookies in an airtight container at room temperature, where they’ll stay fresh for up to 1 week. If you want to prepare them further in advance, store them in the refrigerator in a sealed container for up to 2 weeks, or freeze them for as long as 2 months. When you’re ready to serve frozen cookies, let them warm to room temperature first so the coating maintains its smooth, glossy appearance.
Peppermint Crunch Oreos
Ingredients
- 13.29 ounce Oreo cookies or 1 (13.29-ounce) package
- 24 ounce vanilla almond bark or 1 (24-ounce) package
- ⅓ cup crushed peppermints or candy canes
Instructions
- Cover a baking sheet with parchment paper and set it aside.
- Break the vanilla almond bark into chunks and place in a microwave-safe glass bowl. Heat in 30-second intervals, stirring with a silicone spatula between each burst, until completely melted and smooth.
- Using a dipping fork or slotted spoon, submerge each Oreo cookie in the melted almond bark, coating it completely. Lift the cookie and let excess coating drip back into the bowl. Tap the fork gently on the bowl’s edge to remove extra coating.
- Place the coated Oreo on the prepared baking sheet. While the coating is still wet, sprinkle crushed peppermint or candy cane pieces over the top.
- Repeat with all remaining cookies. Let them rest at room temperature for approximately 1 hour until the almond bark is completely set, or refrigerate for 20 minutes to speed the process.
- Store in an airtight container or package as gifts.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
