Monday, November 30, 2020




Delicious white chocolate peppermint rind garnished with crushed oreos and candy canes! This holiday treat takes just 7 ingredients and 10 minutes to prepare!


  • 1/8 teaspoon of salt
  • 12 Oreo cookies, chopped
  • 3/4 teaspoon canola, coconut or vegetable oil
  • 16 ounces of high quality semi-sweet chocolate, chopped
  • 16 ounces of high quality white chocolate, chopped
  • 1/2 teaspoon peppermint extract, divided
  • 6 candy canes, crushed


First, line bottom and sides of 9x12-inch rectangular pan with parchment paper, smoothing out folds; put aside.

Then, place semi-sweet chocolate in a medium heatproof bowl. Melt in microwave, in 20 second increments, stirring with a rubber spatula and scraping sides after each increment, until chocolate is completely melted and can be stirred completely smooth. Once melted, add 1/4 teaspoon of peppermint extract. Quickly pour the melted semi-chocolate into the prepared baking dish, spread it with a spatula in a thin, smooth layer. Place the baking dish in the refrigerator for 20 minutes; it will not be completely resolved.

In the meantime, prepare the next layer of chocolate. Combine the white chocolate and oil in a medium heat and microwave resistant bowl according to the same instructions you followed for melting the semi-sweet chocolate. Once melted, incorporate 1/4 teaspoon of peppermint extract and beat with a whisk.

Sprinkle half the crushed candy canes and half the chopped Oreo cookies over the semi-cooled chocolate. Then pour all the white chocolate over it. Spread carefully into a smooth layer. Sprinkle remaining crushed candy canes and Oreo cookies evenly over wet chocolate. Refrigerate the bark until completely hardened, about 1 hour. Once completely set, remove the chocolate from the pan and discard the baking paper.

Break it into large or small pieces, or use a very sharp knife to cut it into small or large squares. Store the rind in the refrigerator and bring to room temperature just before serving. Happy Cooking Time.


This recipe will keep, when stored in the refrigerator in an airtight container, for up to 2 weeks.