Christmas Sugar Cookie Dough Bark

Ingredients

For the Cookie Dough:

  • 1 c. unsalted butter, at room temperature
  • 1 c. granulated sugar
  • 1/4 c. water
  • 1 & 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1/4 tsp. salt

To Assemble the Bark:

  • 1 (20 oz.) package chocolate almond bark coating
  • about 2 oz. white chocolate candy melts, for decorative drizzle
  • 1/2 tsp. shortening {optional; this helps the melted candy melts drizzle more easily}
  • Christmas red, green, & white non-pareil sprinkles

Directions

  1. FOR THE COOKIE DOUGH: In a large bowl combine butter, sugar, and vanilla; beat until creamy. Beat in water. Combine flour and salt. Add flour mixture to butter/sugar mixture; mix well. Set aside.
  2. TO ASSEMBLE THE BARK: Line a 10x15” jelly roll pan with parchment paper or waxed paper. Set aside.
  3. Chop ½ of the package of chocolate almond bark coating into small pieces and place in a bowl.  Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between).
  4. Pour melted chocolate onto the prepared parchment-lined pan. Use an offset spatula (or butter knife) to spread the chocolate into a thin even layer, spreading to within about 1/2-inch of the sides of the pan. Refrigerate pan for about 20 minutes to fully set the bottom chocolate layer.
  5. Once the bottom chocolate layer is hardened and set, drop spoonfuls of cookie dough onto the chocolate. Use your fingers and the palm of your hand to gently spread the cookie dough into an even layer, covering the entire surface of the chocolate.
  6. Chop the remaining ½ package of chocolate almond bark coating into small pieces and place in a bowl. Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between).
  7. Pour melted chocolate onto the cookie dough layer. Use an offset spatula (or butter knife) to spread the chocolate into a thin even layer, spreading to cover the entire surface of the cookie dough.  Immediately sprinkle with non-pareil sprinkles before the chocolate begins to set.
  8. FOR THE DECORATIVE DRIZZLE: To decorate with drizzled candy coating, place candy melts and shortening {if using} in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a very tiny hole in one corner of the bag. The smaller your cut, the smaller the thickness of the drizzle. Drizzle the melted candy coating back and forth over the bark.  Immediately sprinkle the drizzle with additional non-pareil sprinkles, if desired.
  9. Let stand until firm, or refrigerate pan for about 15 minutes to speed the process along. Once set, cut or break into small pieces. Store bark in the refrigerator, or freeze it to keep for later.

Enjoy!


Source:  The Kitchen is My Playground

www.thekitchenismyplayground.com