This is one of my all time favorite recipes. I got it several years ago from my friend Amanda, and to this day, our circle of friends calls the recipe “Amanda Rocks.” I just didn’t put that in the title because you’d have no idea what it is, plus, not very SEO friendly, ha ha. I have made it every year since I got the recipe from her. I don’t have it written down anywhere, I keep it in my head.  I don’t know if I should call it mint chocolate cookie bark or candy or what.

This can be a very cheap recipe. I found Nestle morsels on sale for $1.99 and I had a bunch of $1 coupons. I found the Oreos on sale for $2.50 each when you bought 4 or more. I go through more than 4 packages each holiday season. So for about $4.50, I can make one nice sized batch of treats to take to a gathering. My family insists that I bring it every year, and for the first few years they didn’t believe that I had actually made it. The extract tends to be very expensive and I haven’t found a good way to keep it from evaporating year to year. Just buy what you need, because it does evaporate quickly.

Once you make it once or twice, you’ll see that it’s very easy to either double or triple, or cut in half. It’s also easy to add in your own variations and special touches. There are different versions of it online, this is how I make it.

All my ingredients ready to go. Sonoma Cutrer optional.

My cookies, all mashed up.

I did one batch with white chocolate.

mint chocolate cookie bark

 

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Prep time

20 mins

Total time

20 mins

 

One of the easiest recipes you’ll ever find. Try it once and it will become a tradition in your household.

Author: Lisa

Recipe type: easy, dessert, candy, frugal

Cuisine: American, holiday, candy

Serves: 20

Ingredients

• 1 regular sized packages of Oreos
• 2 11 oz bags of semi-sweet chocolate chips
• 2 T of peppermint extract

Instructions

1. Put the Oreos in a big bowl and I mash them up with a hand masher.
2. I suppose I could use my food processor, I’ve never tried. My boys like doing this part anyway.
3. In separate dish, melt your chocolate chips. I usually use the microwave, but am going to start using the old-fashioned double boiler, because I always have my chocolate “seize” when I use the microwave and then have to fix it.
4. When chocolate is smooth and can be stirred easily, stir in extract.
5. Mix all together–crushed cookies and chocolate/extract mixture.
6. Spread onto a baking sheet that has been covered in wax paper.
7. Chill.
8. Cut or break into bark/bite-sized pieces. I put sandwich bags on my hands for this to prevent getting fingerprints in the chocolate.

Notes

Be careful of packaging. Some companies have changed their packaging to only include 9 or 10 oz of chocolate chips, instead of 11 or 12. You will notice a difference–you’ll find that it doesn’t spread as easily with less chocolate. There are many ways to add in your own variations. I prefer peppermint extract and dark chocolate. But you can use milk chocolate, white chocolate, semi-sweet or dark. You could also choose spearmint or mint extract, or a different flavor. I also have topped mine with holiday sprinkles to make it look more festive. When I serve it on a holiday platter, I also toss a few mint Hershey’s Kiss Truffles, or Mint M&Ms or Peppermint Patties, to make it more colorful. You could also use wrapped Andes, wrapped Lindt mint truffles and so on.

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