White Chocolate Peppermint Sugar Cookie Bark
Fabulously festive and perfectly pepperminty, this White Chocolate Peppermint Sugar Cookie Bark is the perfect way to celebrate the season! Perfect for cookie trays, teacher gifts, and all of your holiday entertaining needs!
- 16.5 oz refrigerated sugar cookie dough 1 roll - I used Pillsbury
- 1 cup Andes Peppermint Crunch Baking Chips
- 16 oz vanilla flavored candy coating I used CandiQuik OR 2 cups white chocolate chips
- 1 1/2 cups White Chocolate Peppermint M&Ms
- 1/2 cup candy canes crushed
Preheat oven to 350 degrees.
Combine the peppermint chips and sugar cookie dough in a medium bowl.
Roll out the sugar cookie dough to 1/4 inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
Bake for 10-12 minutes and remove just before the cookie turns brown.
Let cool for at least 20 minutes.
Divide candy coating in half and melt first batch.
Spread with a knife or spoon on top of sugar cookie and sprinkle on M&Ms and crushed candy canes.
Melt second half of candy coating and repeat. Let candy coating set up completely before breaking apart.
Store in an airtight container.
Calories: 220kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 19mg | Fiber: 1g | Sugar: 25g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg