If I could sum up everything I love about food in one dish….it might be this.

I have always loved peppermint + chocolate together. I know some people don’t like that combo, and I’ve decided I don’t really like those people. Just kidding!….unless you also don’t like cilantro. Because then we really wouldn’t have much in common.

Peppermint patties. Andes mints. Junior mints. Mint m&ms. Peppermint bark. Anything mint + chocolate is probably something I love. (Also, this may explain all the cavities I had when I was a kid.)

In fact, years ago, Hershey’s made a Cookies’n’Mint chocolate bar that was my ABSOLUTE favorite thing in the whole world. Nick even got me an entire case of them in college when he found some in a little store here in town. That is real love, right there.

Sadly, those bars are discontinued and have been for years. I’m still mad about it.

But! Even without my favorite candy bars, I can make treats at home that are full of mint + chocolate and have them all to myself, which is basically the best thing about being an adult.

Paying bills? Not fun. Repairing cars? Super lame. Making whatever you want to eat and eating it all by yourself, if that’s what you want? Best. thing. ever.

Lucky for me, Nick isn’t a huge fan of mint + chocolate, so I usually get the majority of those treats when they’re in the house.

But this isn’t just your normal peppermint bark. And it isn’t your normal cookie bark. It’s everything good about both of them, put together, into one dreamy little bite of minty chocolatey magic. And I totally think this is okay to keep all to yourself. But if you’re looking for good holiday treats to make for family and friends, this is a good one!

Print

Cookies and Cream Peppermint Bark

Yield: 8-10 servings

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Ingredients:

• 2 cups semisweet chocolate chips
• 2 cups white chocolate chips
• 1 cup chocolate sandwich cookies, broken into bite size pieces
• 1 cup chocolate peppermint pieces (I used Andes peppermint candies)

Directions:

1. Cover a baking sheet with parchment paper.
2. Pour the semisweet chips into a microwave safe bowl and cook, on high, for about 2 minutes, stopping to stir the chips every 30 seconds.
3. Once the chocolate is completely melted and smooth, pour onto the parchment paper and spread into an even layer.
4. Press the cookie pieces into the chocolate.
5. Let this bottom chocolate layer set for about 15-20 minutes (in the fridge, if possible).
6. After about 20 minutes, pour the white chocolate chips into a microwave safe bowl and cook, on high, for about 2 minutes, stopping to stir the chips every 30 seconds.
7. When the white chocolate is smooth, pour it over the semisweet chocolate and cookie layer and spread out into an even layer, covering as much of the bottom layer as possible.
8. Sprinkle on the peppermint pieces and let it set until it's completely hardened.
9. Break into pieces when ready to serve.

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