Peppermint & Chocolate Sugar Cookie Bark is one of the easiest Christmas desserts for your cookie plate. These make ahead peppermint treats are great for gift giving also.
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 the dough with a plastic cup works great, as it won’t stick.
Bake for 10 minutes, or until a light golden brown color. Cool completely. This step is important to get a nice crisp bark.
Melt the chocolate almond bark either in a double boiler or in the microwave. If you use the microwave, melt the chocolate in short intervals, stirring in between each time so the chocolate doesn't burn.
Spread the melted chocolate all over the cooled cookie crust.
Sprinkle the crushed peppermints all over the top of the chocolate while the chocolate is still wet.
Melt the white chocolate (in the same way you melted the 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.