I feel like this recipe should come with a warning. Not because it’s complicated, but because once you realize how easy it is, you’ll find yourself making it way too often.
It started as one of those “I just want something sweet” moments… There was no plan. Definitely no intention of baking. Just a few ingredients, very low effort, and a bit of curiosity to see if this would even work.
You crush, melt, mix, press… and then you wait. No oven, no stress, no point where you question your life choices. At that stage, I wasn’t expecting much. Something sweet, something chocolatey, maybe a little messy...
But then they set. I cut into them expecting chaos… and instead got clean squares, a slight crunch on top, a soft, chewy middle, and that peppermint kick that somehow makes it all feel a bit more put together than it has any right to be.
They come together quickly and disappear faster than anything else on the table.
Which is exactly why I said this should come with a warning.
If you’re looking for something subtle… this is not it. But if what you want is something easy that people immediately go back for, this is exactly that.
No oven, minimal effort, and a slightly dangerous amount of Oreos.
And once you see the ingredients, it’ll make sense why it works so well!
Using these ingredients, I usually get about 12 to 16 squares, depending on how big you cut them.
And if you feel like changing things up, you can easily switch the flavor. Skip the peppermint and use things like crushed pretzels, toasted nuts, or even peanut butter chips. Same base, completely different result.
Start by lining a 20×20 cm (8×8 inch) pan with parchment paper, leaving some overhang so you can lift everything out later.
Add the Oreos to a food processor and pulse until you get fine crumbs with a few small chunks. Don’t over-process the Oreos. A bit of texture makes these much better. Once you have your crushed Oreos, set them aside.
In a microwave-safe bowl, combine the marshmallows and butter. Microwave for 1 to 2 minutes, stirring halfway through, until fully melted and smooth. (You can also do this on the stove over low heat, just keep stirring.)
Pour the melted mixture over the crushed Oreos and mix quickly. It will set faster than you think, so just keep folding until everything is evenly coated. If the mixture sticks to your spoon or hands, lightly grease them, it makes shaping much easier.
Transfer the Oreo mixture into your prepared pan and press it down firmly into an even layer. This helps the bars hold together cleanly when you cut them!
Sprinkle the chopped white chocolate and crushed candy canes over the top. Don’t press too much, just enough for them to stick.
Let it set at room temperature for about 1–2 hours, or speed it up by refrigerating for about 20 minutes, then letting it come back to room temperature before cutting.
If you’re into this kind of easy, no-bake dessert, you should also try Jorge’s 3-Ingredient Peppermint Bark Clusters or my No-Bake Pumpkin Cookies. Same low effort, completely different vibe.
Yes, and you should. No baking, no last-minute stress, and they actually look like you put in way more effort than you did.
They hold their shape well once set and keep perfectly for a couple of days in an airtight container.
Room temperature works best. If you refrigerate them, just let them sit out for a few minutes before serving so they soften slightly.
Freezing works too, but the peppermint can become slightly stronger after thawing.
I mean… you can cut them into neat squares and call it a day.
But once I started playing around with these, I realized they’re much more fun when you don’t treat them like a proper, well-behaved dessert.
This is one of those recipes that’s almost better when you stop treating it like a finished product!
These 4-Ingredient Peppermint Oreo Bars are rich, chewy, and just a little crunchy on top. Made with crushed Oreos, melted marshmallows, and finished with white chocolate and peppermint, they come together quickly without needing an oven. Simple, slightly indulgent, and surprisingly hard to stop eating.
Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving some overhang to make it easier to lift out later.
Add the Oreo cookies to a food processor and pulse until they form mostly fine crumbs. I like to leave a few small chunks for texture.
In a microwave-safe bowl, combine the marshmallows and butter. Microwave for 1–2 minutes, stirring halfway through, until fully melted and smooth. (You can also do this on the stove over low heat, stirring constantly.)
Pour the melted marshmallow mixture over the crushed Oreos and mix quickly until everything is evenly coated. The mixture will become thick and sticky.
Transfer the mixture into the prepared pan and press it down firmly into an even layer using a spatula or the back of a spoon.
Sprinkle the chopped white chocolate and crushed candy canes evenly over the top. The heat from the base will soften the chocolate slightly, which is exactly what you want.
Let the bars set at room temperature for about 1–2 hours. If you’re short on time, refrigerate for about 20 minutes, then let them come back to room temperature before cutting.
Lift the mixture out using the parchment paper and cut into squares or bars.
Servings 14
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.