Sugar Cookie Holiday Bark
Prep Time: 20 min
Total Time: 1 hr 35 min
Servings: 20
This holiday recipe balances the warmth of dark chocolate with the sweetness of white chocolate chips. A dusting of peppermint crumble finishes this dessert, making it a beautiful gift to give, and a tasty treat to eat! Get your phone ready, because this recipe will have you baking up Instagrammable gold.
Ingredients
- 1 roll (468 g) refrigerated Pillsbury™ Sugar Cookie Dough
- 2 cups (500g) bittersweet dark chocolate chips
- 1/2 cup (125g) white chocolate chips
- 6 peppermint candy canes
Method
- Preheat the oven to 350F. Line a 10 x 15” baking sheet with parchment paper.
- Place the log of cookie dough between two pieces of parchment paper the size of the tray. Using a rolling pin, gently roll out the dough into an even rectangle. Remove the top piece of parchment and place onto a baking tray. Bake for 15 minutes until golden, remove and allow to cool completely.
- Place the candy canes into a plastic storage bag. Use a rolling pin to gently crush the candy canes into small pieces.
- Melt the dark and white chocolate in separate heat proof bowls in the microwave, stirring every 20 seconds until completely melted.
- Pour the warm dark chocolate over the cookie base, spreading it evenly. Drizzle over with the melted white chocolate, using the tip of a knife to create swirls. Sprinkle the candy cane pieces all over. Place the tray into the fridge for 30 minutes until firm. Use a sharp knife to cut into wedges.