20 ounces high quality white chocolate melting wafers or chopped white chocolate bars
20 Mint Oreo cookies, coarsely chopped
1/4 teaspoon alcohol-free peppermint extract
2 tablespoons festive red and green sprinkles
Instructions
Start by lining a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures that the bark will lift away easily once it has set and prevents any sticking to the pan.
Place your white chocolate melting wafers in a microwave-safe bowl. Heat them in 30-second intervals, stirring thoroughly between each session, until the chocolate is completely smooth and liquid. Be careful not to overheat the chocolate, as white chocolate can burn or seize easily.
Stir the alcohol-free peppermint extract into the melted chocolate until it is well combined. Gently fold in about three-quarters of the chopped Mint Oreo cookies, saving the rest to use as a topping for a more textured look.
Pour the chocolate mixture onto the prepared baking sheet and use a spatula to spread it into an even layer about a quarter-inch thick. While the chocolate is still wet, press the remaining cookie chunks into the top and scatter the festive sprinkles evenly across the surface.
Place the baking sheet in the refrigerator for at least 45 minutes or until the bark is completely firm. Once it has hardened, remove it from the fridge and use your hands or a sharp knife to break the bark into irregular, bite-sized shards.
