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
This recipe is incredibly flexible! Feel free to swap the candies for whatever you have on hand. Using a rimmed baking sheet is key for easy handling and chilling. For a quicker set, you can place the bark in the freezer. This bark makes a wonderful homemade holiday gift when packaged in a cellophane bag or festive tin.