Peppermint Crunch Oreos are a simple, no-bake holiday treat that are as festive as they are delicious. Oreo cookies dipped in smooth vanilla almond bark and topped with crushed candy canes create the perfect combination of chocolate, vanilla, and cool peppermint. They’re easy to make, look beautiful on a dessert tray, and disappear fast at any holiday gathering.
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I make these every Christmas season because they’re so simple but always feel special. There’s something about that sweet vanilla coating with the crunchy peppermint topping that just screams holiday cheer. Kids love helping me crush the candy canes, and everyone loves eating them. They’re one of those recipes that look like you put in hours of work, but the whole batch comes together in about twenty minutes.
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 steps and printable instructions.
Start by lining a baking sheet with parchment paper to prevent sticking. In a microwave-safe glass bowl, melt the vanilla almond bark in 30-second increments, stirring well between each interval until smooth and fully melted. A silicone spatula works great for stirring; it keeps the mixture moving and scrapes every bit of chocolate from the sides.
Once melted, use a dipping fork or slotted spoon to lower each Oreo cookie into the melted almond bark, coating it evenly. Let the excess drip off before placing each cookie on the parchment-lined baking sheet. If you’re working in batches, keep a cooling rack or second tray nearby to rotate while the first batch sets.
Before the coating sets, sprinkle each cookie with crushed peppermint or crushed candy cane pieces for a festive finish. Let the cookies rest at room temperature for about 1 hour, or until the candy coating is firm and crisp.
Equipment:
- Baking sheet
- Parchment paper
- Fork or dipping tool
- Cooling rack
Serving Suggestions
These cookies look beautiful on a Christmas dessert tray or packaged in clear treat bags along with Double Chocolate Brookies, Cookie Butter Cake Balls, and Peanut Butter & Jelly Thumbprint Cookies. Pair them with hot cocoa, coffee, or peppermint mochas for a perfectly sweet holiday snack. You can also crush a few and use them as a topping for ice cream or hot chocolate!
Storage Tips
Store the cookies in an airtight container at room temperature for up to 1 week. To make ahead, refrigerate them in a sealed container for up to 2 weeks, or freeze for up to 2 months. Be sure to let them come to room temperature before serving so the coating stays smooth and glossy.
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
- Line a baking sheet with parchment paper and set aside.
- Break the vanilla almond bark into smaller pieces and place in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each interval, until completely melted and smooth.
- Using a fork, dip each Oreo cookie into the melted almond bark, turning to coat completely. Lift the cookie with the fork and let the excess almond bark drip off. Gently tap the fork on the edge of the bowl to remove extra coating.
- Place the dipped Oreo onto the prepared baking sheet. While the coating is still wet, sprinkle crushed peppermint or candy canes over the top.
- Repeat with the remaining cookies. Allow the cookies to sit at room temperature for about 1 hour until the almond bark is completely set, or refrigerate for 20 minutes to speed up the process.
- Store in an airtight container or package for gifting.