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Easy Christmas Cookie Bark Peppermint

A delightful treat that combines crunchy sugar cookies with rich chocolates and topped with peppermint, perfect for sharing during the festive season.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bark
  • 24 pieces sugar cookies (store-bought or homemade), crushed into chunks
  • 2 cups white chocolate chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup crushed candy canes
  • Red and green sprinkles

Method
 

Preparation
  1. Start by lining a baking sheet with parchment paper.
  2. In a microwave-safe bowl, melt the white chocolate chips in 30-second bursts, stirring between each interval until smooth.
  3. Pour the melted white chocolate onto the prepared baking sheet, spreading it into an even layer, about 1/4-inch thick.
  4. While the white chocolate is still wet, scatter the crushed cookie chunks evenly over the surface.
  5. Melt the semisweet chocolate chips in the microwave, using 30-second intervals. Drizzle it over the cookie-covered white chocolate.
  6. Quickly sprinkle the crushed candy canes and festive sprinkles over the entire surface while the chocolate is still soft.
  7. Refrigerate the baking sheet for 30 minutes or until the bark is fully set and firm to the touch.
  8. Once set, break the bark into irregular pieces. It’s now ready to serve and share!

Notes

Store in an airtight container at room temperature for up to 2 weeks. Can be frozen for up to 3 months. Reheat gently in the microwave for a warm treat.