How to make the best peppermint bark cookies
Learn how to make the best peppermint bark cookies in only 30 minutes. A quick and easy holiday cookies recipe.
Preheat oven to 375 degrees. Cut a piece of parchment paper to 12x12 size and place onto a cookie sheet.
Crush the peppermints in a bag and set aside.
Using a mixer, mix together the cookie mix, egg and butter until a soft dough forms.
Press the cookie dough onto the parchment paper and roll out until it fills the edges of your 12x12 sheet. Rolling a plastic cup works great, as it won’t stick.
Bake for 10 minutes, or until a light golden brown color. Cool completely. (IMPORTANT!)
Melt the chocolate almond bark using a double broiler method. Spread the melted chocolate all over the cooled cookie crust.
Sprinkle the crushed peppermints all over the top of the chocolate.
Melt the white chocolate and decorate the top with drizzles all over.
Place into the fridge for a couple of hours until the chocolate has completely set.
Break apart and enjoy! If you prefer cleaner slices, use a pizza cutter.
Calories: 324kcal | Carbohydrates: 31g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 29mg | Potassium: 127mg | Fiber: 1g | Sugar: 28g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.9mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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