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.
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
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Peppermint Sugar Cookie Bark
- 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
- 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.
recipe adapted from Crazy For Crust