Go Back
–+ servings
recipe image of mint oreos white chocolate chips green sprinkles vanilla almond bark on white marble with clear glass bowls rustic wooden kitchen sets under soft diffuse daylight
Benjamin

4 Ingredient Mint Oreo Bark st patricks day food ideas

This no-bake Mint Oreo Bark is a delightful St. Patrick's Day treat that combines creamy white chocolate with crunchy mint cookies for a festive green dessert that's ready in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 24 ounces 24 melted
  • 1 package 1 crushed
  • Green candy melts or food coloring as needed for tinting
  • cup Festive St. Patricks Day sprinkles such as shamrocks or green sanding sugar

Equipment

  • Large Baking Sheet
  • Parchment paper
  • Zip-top Bag
  • Rolling Pin
  • microwave-safe bowl,
  • Offset Spatula
  • Toothpick
  • airtight container,

Method
 

Prepare Surface
  1. Line a large baking sheet with parchment paper or a silicone mat for easy removal.
Crush Cookies
  1. Place the Mint Oreo cookies in a large zip top bag and crush them with a rolling pin into various sizes, some fine crumbs and larger chunks.
Melt Chocolate
  1. In a microwave safe bowl, heat the white chocolate or almond bark in 30 second intervals, stirring until smooth and glossy.
Add Texture
  1. Reserve about half a cup of the crushed cookies. Fold the rest into the melted chocolate until evenly coated.
Spread Mixture
  1. Pour the mixture onto the prepared baking sheet and spread to about a quarter inch thickness using an offset spatula.
Add Green Swirl
  1. Melt a small handful of green candy melts, drop spoonfuls over the bark, and swirl with a toothpick for a marbled effect.
Add Toppings
  1. Sprinkle the reserved cookie chunks and festive sprinkles over the top, pressing lightly to adhere.
Set and Break
  1. Let the bark set at room temperature for about 1 hour or in the fridge for 20 minutes, then break into pieces.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 7gFat: 25g

Notes

Store in an airtight container at room temperature for up to a week or in the fridge to prevent softening. Freeze for up to 3 months with parchment between layers. Use oil-based food coloring to avoid seizing. For vegan, use dairy-free chocolate and ensure cookies are vegan.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe