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Chocolate Chip Cookie Peppermint Bark

Chocolate-Chip-Cookie-Peppermint-bark2
Chocolate-Chip-Cookie-Peppermint-bark2

Chocolate Chip Cookie Peppermint Bark

July 28, 2016

It's that time of year again! Time to dust off the rolling pin, get your baking utensils cleaned up for all your delicious holiday baking plans.

This is a super fun and easy twist on the chocolate chip cookie, done up in holiday festive peppermint bark. This is a perfect dessert ready in less than an hour. We use Do You Bake? Dunk the Chunks Cookie mix for a chunky chocolate peppermint twist.

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 24 servings

Ingredients

24 Starlight Mints or Candy Canes (or 10 large candy canes)

1 Dunk the Chunks Cookies Mix (box mix)

1/2 cup White Baking Chips

1 tbsp Vegetable oil

2 Eggs

1/2 cup Butter

Directions

1In a medium sized bowl, cream softened butter. Beat in eggs until well blended.

2Empty contents of Do You Bake? Dunk the Chunks Cookies mix into the bowl and beat until wet and dry contents are fully combined.

3In resealable food-storage plastic bag, place mints or candy canes (unwrapped). With rolling pin or flat side of meat mallet, coarsely crush the candy.

4In ungreased 15x10x1-inch pan, break up cookie dough . In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.

5Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes

6In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.

7With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Refrigerate for 1/2 hour. Remove from refrigerator and break cookie bark into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container

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