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Sugar Cookie Peppermint Bark
This Sugar Cookie Peppermint Bark Recipe puts a spin on the traditional chocolate bark recipe and adds a delicious cookie base.
Servings
12
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Additional Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Ingredients
1x
2x
3x
▢
1
package
sugar cookie mix
▢
1/3
cup
unsalted butter
▢
1
egg
▢
12
oz
chocolate almond bark
▢
6
oz
white almond bark
▢
½
cup
crushed peppermint candy canes
Instructions
Preheat oven to 375 degrees. Cut a piece of parchment paper to 12 x 12 size and place on a cookie sheet.
Crush the peppermint candy canes in a plastic bag and set aside.
Using a mixer, mix together the cookie mix, egg and butter until a soft dough forms.
Press the cookie dough onto the parchment paper and roll out until it fills the edges of your 12 x 12 sheet.
Bake for 10 minutes, or until a light golden brown color. Cool completely.
Melt the chocolate almond bark using a double broiler method. Spread the melted chocolate all over the cooled cookie crust.
Sprinkle the crushed candy canes all over the top of the chocolate.
Melt the white chocolate and decorate the top with drizzles all over.
Place into the fridge for a couple of hours until the chocolate has completely set.
Break apart.
Nutrition
Serving:
2
pieces
Calories:
294
kcal
Carbohydrates:
30
g
Protein:
1
g
Fat:
18
g
Saturated Fat:
16
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
27
mg
Sodium:
18
mg
Potassium:
7
mg
Sugar:
30
g
Vitamin A:
177
IU
Calcium:
4
mg
Iron:
0.1
mg
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