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4 Sons 'R' Us

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Recipe Index » Holidays » Christmas » Peppermint Sugar Cookie Bark

Peppermint Sugar Cookie Bark

Published by Meaghan on December 21, 2014 | last updated on May 15, 2022.

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With a delicious sugar cookie dough center sandwiched between two delectable layers of white chocolate and sprinkled with crushed candy cane bits, peppermint sugar cookie bark just screams ‘happy holidays’. It’s delightfully peppermint-y and pairs perfectly with a big ol’ mug full of hot chocolate.

 Peppermint Sugar Cookie Bark on a parchment paper lined baking sheet

Friday the sons and I made this bark that was so freakin’ delicious I almost ate my arm off because it was attached to the bark. Shh! It happens.

Despite my childhood experiences, as I grew up I was disappointed to learn that Peppermint candies do not in fact just grown on trees. Stupid deceptive childhood board games! So until some miraculous day in the future when science can finally crack the genetic code of the candy cane tree this peppermint ‘bark’ will just have to suffice. I think we’ll survive. 😉

Peppermint Sugar Cookie Bark

Peppermin Sugar Cookie Bark cut into pieces on a piece of white parchment paper

If you’ve tried this PEPPERMINT SUGAR COOKIE BARK, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Peppermint Sugar Cookie Bark

With a delicious sugar cookie dough center sandwiched between two delectable layers of white chocolate and sprinkled with crushed candy cane bits, peppermint sugar cookie bark just screams 'happy holidays'. It's delightfully peppermint-y and pairs perfectly with a big ol' mug full of hot chocolate.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 361kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • 1 cup all purpose flour
  • 16 ounces white candy melts or baking chocolate
  • 4 regular size candy canes or 12-14 mini candy canes
US Customary - Metric

Instructions

  • In the bowl of a stand mixer, cream the butter and sugar together.
  • Mix in the vanilla and salt until incorporated. Slowly add in the flour, a little at a time, mixing until fully incorporated. Your dough will be pretty thick (that’s OK!), but should be smooth and all the ingredients evenly combined.
  • Cover a cutting board with a large piece of wax paper. Place the dough in the center, press it down flat, and cover it with another piece of wax paper. Roll the dough into a rectangle (about 8’x10′) between the two pieces of wax paper. I used an acrylic glass to roll mine out, but use a rolling pin if you want to be all fancy and pretty about it. Chill the rolled dough for at least 10 minutes.
  • Place your candy canes in a quart-sized ziploc bag. You can either roll them with a rolling pin to crush, or you could go with a few well-aimed whacks of a mallet. The sons love any excuse to whack something with the meat mallet. Tiny hole will appear in the bag though, so perform this operation with care, or at least on a cutting board to minimize mess.
  • Line a cookie sheet with more wax paper. Melt your white chocolate according to the package directions. Pour about half of the melted chocolate out onto the wax paper and use a spatula to spread it into a rectangle a little bit bigger than the dough.
  • Remove one piece of wax paper from the dough, place that side down onto the spread chocolate, and then remove the top piece of wax paper. Pour the remaining melted chocolate over top of the dough and use a spatula to spread it to cover the dough, making sure to meet the edges of the bottom layer to seal the dough inside. Sprinkle the top with the crushed candy canes.
  • Chill until set, about least 30 minutes, or if you’re more patient than we were, leave it on the counter top to set itself. Because the cookie dough is so moist and won’t set firm, breaking this bark apart will most likely result in the chocolate separating from the dough. We can’t have that, so it’s best if you gently cut it into wedge shaped pieces. Store in the refrigerator for up to 5 days, but serve them at room temperature.

Nutrition

Calories: 361kcal | Carbohydrates: 43g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 123mg | Fiber: 1g | Sugar: 34g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

recipe adapted from Crazy For Crust

 

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4sonsrus about us graphic

Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. Julie is HostessAtHeart says

    December 22, 2014 at 5:04 pm

    I think I would eat my arm off too! I love the thought of serving this with hot chocolate too!

    Reply
  2. Tracey@WhatsforDinnerDoc.com says

    December 22, 2014 at 11:17 pm

    Wow. This looks delish.

    Reply
  3. Ginger says

    December 28, 2014 at 7:36 am

    Brilliant idea!

    Reply
  4. eclecticoddsnsods says

    December 29, 2014 at 12:54 pm

    this looks extremely extremely naughty x

    Reply
  5. noodlesforthoughts says

    December 30, 2014 at 1:07 am

    a very crafty corner indeed!

    -https://noodles4thoughts.wordpress.com/

    Reply
  6. Miz Helen says

    December 30, 2014 at 2:51 pm

    Thanks so much for sharing this awesome recipe with our special edition of Full Plate Thursday. Hope you are enjoying your holidays and look forward to seeing you soon!
    Miz Helen

    Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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