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.


  • 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


  1. Preheat the oven to 350F. Line a 10 x 15” baking sheet with parchment paper.
  2. 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.
  3. Place the candy canes into a plastic storage bag. Use a rolling pin to gently crush the candy canes into small pieces.
  4. Melt the dark and white chocolate in separate heat proof bowls in the microwave, stirring every 20 seconds until completely melted.
  5. 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.