Servings: 24

Weight Watcher Smart Points: 11

Preparation Time: 30 Minutes

Cooking Time: 0 Minutes

Ready In: 30 Minutes


  • 1 pound chocolate almond bark, melted
  • ¼ cup brown sugar
  • ½ cup butter, softened
  • crushed candy cane, optional garnish
  • 1¼ cups flour
  • 2 Tbs + 2 tsp milk
  • 1 bag Double Stuffed Oreo's
  • ½ tsp peppermint extract
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup Andes Mint baking pieces


  1. Cream butter, sugar and brown sugar together
  2. Add peppermint and mint, mix until combined
  3. Mix in flour and salt
  4. Fold in Andes Mints
  5. Set aside.Twist apart the Oreo's, and place on a baking sheet
  6. It is OK if they break a little, you can use the cookie dough to help hold it together
  7. Place 1-2 tsp of cookie dough on top of the side of the Oreo with the cream
  8. Gently flip that over, and press down onto the side without the cream
  9. Leave the side without the cream on the baking sheet to help prevent breaking.Dip Oreo's into the melted chocolate
  10. Garnish with crushed candy canes, if desired
  11. Let the chocolate fully harden before serving.Store in an air tight container in the fridge.

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