Peppermint, White Chocolate, Salted Carmel Oreo Bars

Peppermint delights my pallet during the Christmas season. There’s something so crisp and bright about the flavors. As I was considering making a new kind of bar cookie, I decided that I wanted to try something with peppermint. I figured I couldn’t go wrong to add the peppermint flavor profile to white chocolate, salted carmel and Oreos. Yummy.

Peppermint, White Chocolate, Salted Carmel Oreo Bars

Crust:

30 Oreo Cookies, crushed into fine crumbs

1/2 cup salted butter, Melted

Preheat oven to 350. Combine Oreo crumbs and melted butter completely. Line a 9×13 baking dish with foil. Press the Oreo crumb mixture into the dish. Bake for 12-15 minutes. Cool completely.

Carmel Topping:

My Salted Carmel Recipe

Let the carmel cool to the touch but don’t let it solidify too much. It should be thick but easy to poor and spread. Spread the salted carmel over the top of the cooled Oreo crust.

Topping Mix:

8 Oreo Cookies, chopped coarsley

4 Candy Canes, chopped coarsley

1 cup white chocolate chips

Coarsely chop Oreos and Candy Canes. I did these in separate bags and use a meat mallet to pound them out. Mix all three ingredients together. Sprinkle this mixture on top of the salted carmel. Let set in refrigerator or on counter until carmel thickens. Remove from pan by pulling up on the edges of the foil. Cut into bars.

Here’s a visual of the steps:

Lining your 9×13 pan with foil ensures easy removal.

Press the Oreo cookie butter mixture into your pan. You will want to bake it for 12-15 minutes and let it cool completely before adding the carmel.

You might want to make sure you spoon is heat resistant. I couldn’t believe what happened to mine. I was sitting and stirring with it the entire time. It took me a while to realize what was happening. Yes, I started over and made a new batch of carmel. I’m pretty sure I ruined the pan though.