Christmas Candy Cookie Bark
This Christmas Candy Cookie Bark is so delicious and easy to prepare! With only five ingredients and no baking required, it's the perfect quick treat for the holidays.
Prep Time 15 minutes
Total Time 15 minutes
Servings 18 pieces
- 16 oz. Almond Bark I use vanilla
- 14 Winter Oreos chopped into small pieces
- 1 1/2 cups pretzels broken into small pieces
- 2/3 cup red and green M&Ms
- red and green sprinkles
Spread a sheet of wax or parchment paper into the bottom of a 9x13 inch pan.
Evenly spread the pretzels, Oreos, and half of the M&Ms over the parchment paper.
Begin heating the almond bark in a microwave safe bowl (I used a glass liquid measuring cup) for 1 minute and 30 seconds on high. Stir, and continue to heat for 30 seconds more until smooth. Stir again and heat for 15 seconds only if mixture is not smooth when stirred. Do not overheat.
Evenly pour and the melted almond bark over the ingredients in the pan. Use a rubber spatula to help spread the melted bark evenly over the top.
While the bark is still wet, add sprinkles to the top along with the remaining M&Ms. Refrigerate the pan until the bark has cooled completely and hardened, about two hours.
Break the bark into chunks using your hands and store in an airtight container. Bark can be stored at room temperature or in the refrigerator.
- Line your pan - Be sure to use parchment paper to line your pan. It prevents your bark from sticking to the pan and also makes cleanup easier.
- Refrigerate until fully hardened - Let the bark harden in the refrigerator for at least two hours before breaking it into pieces.
- How to store - Cookie bark will keep at room temperature for about 2-3 days in an airtight container. You can also store it in the refrigerator if you wish, but room temperature is fine.
Calories: 252kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 140mg | Potassium: 29mg | Fiber: 1g | Sugar: 27g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg