Sugar Cookie Holiday Bark

Steps

• 1

  Preheat the oven to 350F. Line a 10 x 15” baking sheet with parchment paper.
• 2

  Place the log of cookie dough between two pieces of parchment paper the size of the tray. Using a rolling pin, gently roll out the dough into an even rectangle. Remove the top piece of parchment and place onto a baking tray. Bake for 15 minutes until golden, remove and allow to cool completely.
• 3

  Place the candy canes into a plastic storage bag. Use a rolling pin to gently crush the candy canes into small pieces.
• 4

  Melt the dark and white chocolate in separate heat proof bowls in the microwave, stirring every 20 seconds until completely melted.
• 5

  Pour the warm dark chocolate over the cookie base, spreading it evenly. Drizzle over with the melted white chocolate, using the tip of a knife to create swirls. Sprinkle the candy cane pieces all over. Place the tray into the fridge for 30 minutes until firm. Use a sharp knife to cut into wedges.