Ingredients:

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White Chocolate Strawberry Shortbread Bark

•   12 oz white chocolate  ((chips or bars))
•   1/2 cup freeze-dried strawberries  ((lightly crushed))
•   4-5 shortbread cookies  ((Walkers works great), crumbled)
•   1 tsp vanilla extract (optional)
•   pinch flaky sea salt

 

White Chocolate Oreo Peppermint Crunch Bark

•   12 oz white chocolate chips
•   6-8 Oreos (crushed)
•   1/4 cup candy canes (crushed)
•   Extra crushed Oreos/candy canes for topping
•   1/2 tsp peppermint extract (optional (I didn't add))

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

White Chocolate Strawberry Shortbread Bark

Instructions

1. Melt the white chocolate
   Microwave 20–30 seconds at a time, stirring until smooth. (Or use a double boiler for glossy results.)

2. Flavor it (optional)
   Stir in vanilla and a tiny pinch of sea salt.

3. Spread it out
   Pour the chocolate onto a parchment-lined baking sheet and spread into a thin, even layer.

4. Top it
   Sprinkle on the crushed freeze-dried strawberries and crumbled shortbread cookies.
   Press lightly so they stick.

5. Chill
   Refrigerate 20–30 minutes or until set.

6. Break + serve
   Break into rustic pieces and store in an airtight container.

White Chocolate Oreo Peppermint Crunch Bark

Instructions

1. Melt the chocolate
   Microwave in 20–30 second intervals, stirring until silky smooth.

2. Peppermint it up
   Add peppermint extract if you want a stronger mint flavor.

3. Fold in mix-ins
   Gently fold in half the crushed Oreos and half the crushed candy canes.

4. Spread it out
   Spread onto a parchment-lined baking sheet.

5. Top it
   Sprinkle the rest of the Oreos and peppermint pieces on top.
   Press lightly so everything sticks.

6. Chill
   Refrigerate for 20–30 minutes until firm.

7. Break + enjoy
   Break into pieces. Store in an airtight container.