Whip up the ultimate holiday treat in just minutes with this irresistible Oreo Pretzel Christmas Cookie Bark! It’s a quick, no-bake recipe that delivers a fantastic mix of crunchy, creamy, and sweet flavors, making it the perfect project for little helpers. This bark is our family’s favorite holiday tradition because it’s fun to make and even more delicious to eat.
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Why You Will Love This Recipe
We kick off our “25 Days of Holiday Baking” every year with this bark because it’s the recipe my kids, especially my daughter Peyton, get most excited about. She loves scattering the colorful toppings, and I love that we can create a stunning, crowd-pleasing treat together with zero stress. It’s the perfect blend of kitchen chaos and sweet holiday magic.
Ingredients
- 7 Red Holiday Oreos
- 7 Cool Mint Oreos
- 1 ½ cups Pretzels
- ½ cup Mint M&Ms
- ½ cup Peanut M&Ms
- ½ cup Andes Peppermint Baking Chips
- Holiday Sprinkles
- 1 lb White Baking Chocolate
Step-by-step instructions for making the recipe
- Line a large cookie sheet with wax paper, wax side up. This will be your workspace and will make cleanup easy.
- Chop or break the Red and Cool Mint Oreo cookies into halves and quarters. Scatter them evenly across the prepared cookie sheet.
- Break the pretzels into pieces and spread them out over the cookie sheet, distributing them among the Oreo pieces.
- Sprinkle the Mint M&Ms, Peanut M&Ms, Andes Peppermint Baking Chips, and holiday sprinkles evenly across the pan.
- Melt the white baking chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth and melted.
- Immediately pour the melted white chocolate over the toppings on the cookie sheet. Use a spatula to gently spread the chocolate, ensuring it covers all the ingredients.
- Place the entire cookie sheet into the refrigerator for about 20-30 minutes, or until the chocolate is completely firm and hardened.
- Once hardened, break the bark into large, irregular chunks with your hands. Store the bark in an airtight container at room temperature or in the refrigerator.
Oreo Pretzel Christmas Cookie Bark
Ingredients
Equipment
Method
- Line a large cookie sheet with wax paper, wax side up. This will be your workspace and will make cleanup easy.
- Chop or break the Red and Cool Mint Oreo cookies into halves and quarters. Scatter them evenly across the prepared cookie sheet.7 Red Holiday Oreos, 7 Cool Mint Oreos
- Break the pretzels into pieces and spread them out over the cookie sheet, distributing them among the Oreo pieces.1 ½ cups Pretzels
- Sprinkle the Mint M&Ms, Peanut M&Ms, Andes Peppermint Baking Chips, and holiday sprinkles evenly across the pan.½ cup Mint M&Ms, ½ cup Peanut M&Ms, ½ cup Andes Peppermint Baking Chips, Holiday Sprinkles
- Melt the white baking chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth and melted.1 lb White Baking Chocolate
- Immediately pour the melted white chocolate over the toppings on the cookie sheet. Use a spatula to gently spread the chocolate, ensuring it covers all the ingredients.
- Place the entire cookie sheet into the refrigerator for about 20-30 minutes, or until the chocolate is completely firm and hardened.
- Once hardened, break the bark into large, irregular chunks with your hands. Store the bark in an airtight container at room temperature or in the refrigerator.
Notes
FAQ
Can I use different types of Oreos or candy?
Absolutely! This recipe is highly customizable. You can use any flavor of Oreos, substitute different types of M&Ms, or add other mix-ins like crushed candy canes, mini marshmallows, or nuts.
Do I have to use a cookie sheet?
Using a rimmed cookie sheet is highly recommended. It contains the mess and makes it much easier to transfer the bark to the refrigerator or freezer to set. Without it, the flexible wax paper can be difficult to move.
How long does this Christmas bark last?
Stored in an airtight container in a cool place, the bark will stay fresh for up to 2 weeks. For longer storage, you can keep it in the refrigerator.