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Sugar Cookie Holiday Bark

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  • Prep 20 min
  • Total 0 min
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This holiday recipe balances the warmth of dark chocolate with the sweetness of white chocolate chips. A dusting of peppermint crumble finishes this dessert, making it a beautiful gift to give, and a tasty treat to eat! Get your phone ready, because this recipe will have you baking up Instagrammable gold.
Created Oct 14, 2019
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  • 1 roll (16.5oz) Pillsbury Sugar Cookie Dough
  • 2 cups (500g) bittersweet dark chocolate chips
  • ½ cup (125g) white chocolate chips
  • 6 peppermint candy canes


  • 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.

Nutrition Information

No nutrition information available for this recipe
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