Peppermint Sugar Cookie Bark
Peppermint sugar cookie bark features a delicious sugar cookie dough center sandwiched between two delectable layers of white chocolate and sprinkled with crushed candy cane bits. This treat pairs all the flavors of the holidays and pairs perfectly with a big ol’ mug full of hot chocolate.
Servings: 12
Calories: 361kcal
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
Instructions
- In the bowl of a stand mixer, cream the butter and sugar together.1/2 cup unsalted butter, 1/2 cup granulated sugar
- 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.2 tsp vanilla extract, pinch of salt, 1 cup all purpose flour
- 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.4 regular size candy canes
- 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.16 ounces white candy melts or baking chocolate
- 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.
Notes
- Your cookie dough will be on the thick side. That's ok!
- The cookie dough will be soft set so don't break the bark up. If you break the bark up, the chocolate will likely separate from the bark so it's best to gently cut the bark into wedges.
- While the recipe calls for white chocolate, you could absolutely use semi sweet, milk, or even dark chocolate instead.
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