White Chocolate Peppermint Sugar Cookie Bark

By srumbel

I love making sugar cookie bark because it’s just so darn easy and the cookie layer adds so much texture and interest to the bark. It also makes it easier for kids to hold without the bark melting all over their little fingers.I started with Pillsbury Sugar Cookie refrigerated dough and added some peppermint goodness in the form of Andes Peppermint Crunch Baking Chips. Yeah. I love those things. Mix up all that yumminess and then roll it out. Bake it up like a gigantic, awesome sugar cookie and get ready to party!
from momontimeout.com

Ingredients

• 1 (16.5 oz) roll refrigerated sugar cookie dough {I used Pillsbury}
• 1 cup Andes Peppermint Crunch Baking Chips
• 16 oz of 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 crushed candy canes

Preparation

Step 1

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.