Oreo Cookie Bark [Vegan]

Hello & happy holidays everyone! It’s been a minute since I’ve come in hot with a recipe, but need not worry, I am here to deliver. This recipe is super simple, extremely delicious, and takes hardly any time to create. If you’re in a pinch for a last-minute gift or treat to bring for a holiday gathering or social distance drop-off, this may be just what you’re searching for. It’s literally 5 simple ingredients (you could leave out the flavors and keep it at three ingredients if you want to make it even easier), and taste like something you’d buy in a candy shop.

Before we start, I want to note that this recipe is not gluten-free. However, if you need it to be gluten-free all you will have to do is order some gluten-free/vegan-friendly Oreos and swap them out instead of the regular one used in this recipe. I have a link to find them on amazon which is here in my ice-cream cake recipe post – [CLICK HERE]. I originally made the recipe a gluten-free version to taste test but used regular Oreos for the one’s that I made to give to others since I am the only person I know who has a gluten allergy.

Oreo Cookie Bark

Ingredients

  • Two 9oz bags of Nestle Toll House White Morsels allergen-free chocolate
  • 1 family-size bag of double stuffed Oreos
  • 1/8th tsp edible peppermint-flavored extract
  • 1/4th tsp vanilla extract
  • 1 tbsp coconut oil

Directions

  1. In a large bowl, use a wooden spoon or a potato masher and crush your Oreos into medium to small size chunks.
  2. In a microwave-safe bowl, pour the white chocolate and coconut oil into it. Start by microwaving it in increments of 30 seconds. Between each increment, stir well with a spoon. Keep this up until the chocolate is fully melted.
  3. Next, add the peppermint and vanilla into the bowl with the melted chocolate mixture and stir well.
  4. Slowly pour over the Oreos and mix until you have an even ratio of Oreos to chocolate.
  5. Either on an 8 by 8 silicone baking pan or an 8 by 8 pan that is layered with parchment paper, evenly spread the cookie bark mixture into it.
  6. Put into the freezer for about 10 minutes and then transfer to the fridge for about 30 minutes to an hour.
  7. Break or cut into pieces and enjoy!

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