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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.