Milk Chocolate-Peppermint Bark

Photo: Jennifer Davick; Styling: Buffy Hargett

Yield: Makes 2 3/4 lb.
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 6 Hours, 25 Minutes


  • 1 teaspoon butter
  • 3 (11.5-oz.) packages milk chocolate morsels
  • 12 cream-and-mint-filled chocolate sandwich cookies, broken into pieces
  • 1 cup small pretzel sticks
  • 1 1/4 cups coarsely chopped soft peppermint candies, divided


  1. Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter. Microwave milk chocolate morsels in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and 3/4 cup coarsely chopped candies. Spread in prepared pan. Sprinkle with 1/2 cup coarsely chopped candies. Let stand until firm (about 6 hours). Break or cut into pieces. Store in a cool place up to 3 days.
  2. Note: We tested with Oreo Double Delight Mint 'N Creme Cookies. Do not freeze bark. Freezing will cause a powdery white coating called bloom.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Milk Chocolate-Peppermint Bark Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy