Ingredients

The following ingredients have 4 Servings
  • ½ cup crushed peppermints
  • 1 sugar cookie mix ((1 lb 1.5oz))
  • 1/3 cup unsalted butter
  • 1 large egg
  • 12 ounces chocolate almond bark
  • 6 ounces white almond bark

Instruction

  • Preheat oven to 375 degrees. Cut a piece of parchment paper to 12x12 size and place onto a cookie sheet.
  • Crush the peppermints in a 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 12x12 sheet. Rolling the dough with a plastic cup works great, as it won’t stick.
  • Bake for 10 minutes, or until a light golden brown color. Cool completely. This step is important to get a nice crisp bark.
  • Melt the chocolate almond bark either in a double boiler or in the microwave. If you use the microwave, melt the chocolate in short intervals, stirring in between each time so the chocolate doesn't burn. 
  • Spread the melted chocolate all over the cooled cookie crust.
  • Sprinkle the crushed peppermints all over the top of the chocolate while the chocolate is still wet.
  • Melt the white chocolate (in the same way you melted the 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 and enjoy! If you prefer cleaner slices, use a pizza cutter.
  • Store in an airtight container.