Peppermint White Chocolate Cookie Christmas Bark
This takes all of my favorite holiday flavors and combines it into one sweet, crispy, easy to make holiday dessert.
Equipment
- Sauce Pan or Double Boiler
- Cookie Sheet
Ingredients
- 24 oz white chocolate chips
- 3 tablespoon unsalted butter
- ⅛ cup milk
- 6 candy canes crushed
- ½ cup chocolate peppermint sandwich cookies crushed
Instructions
- In a double boiler or sauce pan, melt the butter.
- Add in the white chocolate chips and begin to stir. You want to make sure you are constantly stirring so the chocolate doesn't burn or get dried out.
- Add milk if necessary to help it melt through more.
- Once the chocolate is melted, spread the melted chocolate evenly on a baking sheet.
- Place the candy canes in a Zip-loc bag. Smash with whatever you have on hand.
- Add the peppermint cookies to another bag, smash until it is crumby.
- Sprinkle both evenly on top of the chocolate.
- Place the chocolate in the freezer for one hour to set.
- Once done place a spatula under the chocolate layer and lift up. Chocolate will begin to break into bark. Continue until all chocolate is removed. Break more with hands if necessary.
Notes
Save in a ziploc in the fridge for up to 2 weeks.
Nutrition
Serving: 1pieceCalories: 195kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 10mgSodium: 42mgPotassium: 90mgFiber: 1gSugar: 21gVitamin A: 55IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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