Mini Oreo Toffee Bark

I make a saltine toffee candy that’s equally delicious, but the Mini Oreos give this version a completely different texture. The cookies are thicker than crackers, with a little cream filling in the middle.

It’s a great addition to Christmas cookie trays, especially if you want something homemade without having to roll, scoop, or decorate individual cookies.

Ingredients for Oreo Toffee Bark

The full ingredient measurements are in the printable recipe card below.

• Mini Oreo cookies: You’ll need 18 ounces of Mini Oreos. I opened the bags and straightened any cookies that had shifted apart so the cream filling stayed between the two chocolate cookies. You can alter this to the size of your baking sheet.
• Butter and brown sugar: These cook together to make the buttery toffee layer. Use light brown sugar for this recipe.
• Chocolate almond bark or chocolate chips: Either works for the topping. I used chocolate almond bark because I didn’t have chocolate chips on hand, but I recommend chocolate chips. They’re easier to work with, and I prefer the taste.
• Christmas sprinkles: I used Hollyberry Decor Sprinkles, which have green sprinkles and little red candy balls but bakers choice here!

How to Make Mini Oreo Toffee

Prepare the baking sheet. Preheat the oven to 400°F. Line a 10 x 15-inch baking sheet with aluminum foil and generously spray with nonstick cooking spray.

Arrange the Mini Oreos in a single layer across the bottom of the baking sheet, keeping them close together.

Make the buttery toffee. Melt butter in a saucepan over medium to medium-high heat. Add the light brown sugar and stir continuously until the mixture comes to a boil. Continue boiling for 2 minutes, stirring the entire time. Make sure the mixture reaches a full boil before starting the 2-minute timer. The sugar needs to cook, not just dissolve into the butter.

Pour and bake. Carefully pour the hot toffee over the Mini Oreos, spreading it across the cookies. Place the baking sheet in the oven and bake for 4 minutes.

One thing I noticed was that the toffee didn’t bubble quite as much in the oven as it does when I make the saltine version. I think that’s because Mini Oreos are thicker, but it didn’t affect the finished candy at all.

Add the chocolate. Remove the baking sheet from the oven and scatter the chocolate almond bark or chocolate chips evenly over the hot toffee. Return to the oven for 2 minutes to soften the chocolate.

Remove the pan and spread the softened chocolate across the top using a knife or the back of a spoon. Add Christmas sprinkles while the chocolate is still soft.

Cool and cut. Let the toffee cool completely at room temperature, or refrigerate once the pan has cooled enough to safely chill. When the chocolate has hardened, use a sharp knife to cut the candy into pieces.

Chocolate Chips or Almond Bark?

I originally planned to use chocolate chips but realized I didn’t have any, so I used almond bark instead. I grated all 12 ounces with a cheese grater to help it melt over the hot toffee. It worked, although it took me about 10 minutes!

Chocolate chips are easier since they don’t require any chopping or grating.

Cutting and Storing Oreo Toffee

Because the Mini Oreos are round and thicker than crackers, your knife may cut through some cookies and around others. The pieces won’t all be perfectly square, but I actually like how you can see the layers of Oreos, toffee, and chocolate along the edges.

Let the chocolate harden completely before cutting. Store the pieces in an airtight container in a cool place, or refrigerate if your kitchen is warm.

If you’re putting together a Christmas candy tray, this Oreo toffee would be delicious alongside my Oreo fudge.