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peppermint bark laid out on a brown wooden board
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5 from 2 votes

Peppermint Sugar Cookie Dough Bark

Layer eggless sugar cookie dough between layers of white chocolate and top with candy canes for a Christmas version of sugar cookie bark!
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 257kcal
Author: Dorothy Kern
Cost: $5

Ingredients

  • ½ cup (113g) unsalted butter , softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (124g) all purpose flour
  • 16 ounces white candy melts or baking chocolate (such as Candiquik or Ghiradeli)
  • 4 regular size candy canes (or crushed peppermint pieces)

Instructions

  • Cream butter and sugar with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Mix in vanilla, salt, and slowly add in flour. Mix until combined.
  • Cover a cutting board with a large piece of wax paper. Place the dough in the center, press it down flat, and cover it with another piece of wax paper. Roll the dough into a rectangle (about 8”x10”) between the two pieces of wax paper. Chill for at least 10 minutes.
  • Place your candy canes in a quart-sized ziploc bag. Roll with a rolling pin to crush. (Careful, the bag will get tiny holes from the sharp candy canes. It’s best to roll it on a cutting board or cookie sheet to minimize mess.)
  • Line a cookie sheet with more wax paper. Melt white candy according to package directions. Pour half on the prepared cookie sheet and spread it into a rectangle slightly larger than the dough rectangle.
  • Place the cookie dough rectangle on top of the white candy. Pour the remaining white candy on top and spread to cover, making sure to meet the edges of the bottom layer to seal the dough inside. Sprinkle with crushed candy canes.
  • Chill until set, at least 30 minutes. Instead of breaking, I have better success cutting this bark into wedges so that the chocolate doesn’t come off the cookie dough. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to one month. Serve at room temperature.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 0.4mg