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Peppermint Cookie Bark
Author
Leigh Anne Wilkes
Ingredients
1
C
butter
softened
1
tsp
vanilla extract
1
tsp
peppermint extract
1/2
C
sugar
1/2
C
brown sugar
2
C
flour
1/4
tsp
salt
6
oz.
chopped white chocolate
I used Ghiradelli Baking Bar
3/4
C
candy cane
chopped
2
oz.
white chocolate
melted to drizzle
1/2
C
candy cane
chopped to sprinkle on top
Instructions
Mix together butter, vanilla, peppermint salt and sugars and beat until blended.
Add in flour and 6 oz. white chocolate and candy cane and mix.
Press into an ungreased 15 x 10 jelly roll style cookie sheet. Bake at 375 for 15-20 minutes or until golden brown and crisp.
Cool.
If it is not crisp enough return the oven for another 5 minutes.
Drizzle with 2 oz. of white chocolate and sprinkle with 1/2 C chopped candy cane
After cool and chocolate is set, break into pieces.