Sugar Cookie Bark

Sugar Cookie Bark from Very Culinary

by Amy Flanigan on March 25, 2013 · 15 comments


You ready for some sugar on top of sugar, on top of sugar? Ya, you’ll probably want to brush your teeth right after eating a piece of this.

I  hate love Dorothy for creating it in the first place. It’s evil genius! Sugar cookie meets chocolate bark. And lived happily every after.

I broke the bark up into very small pieces because a little goes a long way. Then, I portioned it out to friends, neighbors, teachers, strangers…and I still have a bag of it in the fridge.

What’s funny is, every time I think about it, I’m like “I wish I didn’t have any of this left!” But then after dinner, I’m like “I’m so glad I have some of this left!” My sweet tooth must be satisfied.

Sugar Cookie Bark | Very Culinary

I absolutely fell in love with the pastel sprinkles and had to use them. In pretty much everything. This cookie bark is my favorite and I think it’s so cute for Easter. A great treat to bring into your child’s classroom.

Sugar Cookie Bark
Break up into small or large pieces
Prep time: 30 minutes

Ingredients
• 1 pouch Betty Crocker sugar cookie mix
• 1 stick unsalted butter, softened
• 2 tablespoons milk
• 2 (12 ounce) packages white chocolate chips
• 2 tablespoons Crisco shortening, divided
• pastel sprinkles

Directions
Line a baking sheet with wax paper.

Cream together the sugar cookie mix, butter, and milk until thoroughly combined.

Place the white chocolate chips from 1 bag in a medium microwavable bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Add in 1 tablespoon Crisco and mix until smooth and combined.

With a spatula, spread white chocolate in an even layer on the wax paper (about an 8 1/2 x 11 rectangle.) Place in refrigerator for 10 minutes until hardened. Then top evenly with the cookie dough and press to spread across the chocolate, almost to the edge. Place back in the fridge for another 10 minutes.

Melt the second bag of chocolate chips in the same manner as the first. Mix in the remaining tablespoon of Crisco. Spread over the cookie dough and immediately cover with sprinkles. Chill for another 10 minutes until set.

Break into pieces and serve. Store in refrigerator, in an airtight container for up to a week.

(slightly adapted from the fabulous Dorothy at Crazy for Crust)

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Leave a Comment

{ 15 comments… read them below or add one }

Deborah D March 18, 2014 at 10:32 am

Is the Crisco divided, or is it 2 tablespoons per bag of chips?

Reply

Amy @Very Culinary March 18, 2014 at 10:37 am

Hi Deborah! great question… divided! I updated the recipe to reflect that. Thanks!

Reply

Tracey December 13, 2013 at 1:03 pm

I had saved this recipe from a magazine. and did it for a Christmas party with red and green sprinkles! It was a huge hit! will do it every year now… my kids loved it and much faster than decorating sugar cookies for a festive look.

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Amy @Very Culinary December 13, 2013 at 2:05 pm

Yes, SO much faster! Love how customizable the colored sprinkles are for different holidays. I have to be careful not to make it too often or I’ll eat it all in one day!

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Jen April 3, 2013 at 2:02 am

This looks so much fun! Might have to make if for the kids they’ll think its fab.

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Rosie @ Blueberry Kitchen April 2, 2013 at 7:37 am

Oh yum, this sounds dangerously good!

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Cathy March 27, 2013 at 6:22 am

Amy, I want to make this but I have a question: do you really not have to cook the cookie dough? What is that mix stuff made out of???

Reply

Amy March 27, 2013 at 6:40 am

Nope! No cooking. There are no eggs used, if you’re concerned about that. All the ingredients I listed are all you need to make this. Here’s an image of the back of the Betty Crocker bag, so you can see what’s in their mix http://tinyurl.com/cnjeekh

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Joanne March 25, 2013 at 5:06 pm

This is right up there with “saving leftover buttercream in the freezer” on my list of things I’ll regret doing but do anyway. Love you.

Reply

Dorothy @ Crazy for Crust March 25, 2013 at 1:18 pm

Super sweet and super good! Thanks for the shout out! :)

Reply

kristy @ the wicked noodle March 25, 2013 at 9:50 am

LOVE!! So many bark recipes out there but finally once that’s different. Sounds so good, sugar is my favorite kind of cookie!

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Dad March 25, 2013 at 8:00 am

I just went diabetic.

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Jen March 25, 2013 at 7:42 am

I just love the picture and the colors of the sprinkles…those alone make me want to eat this. I agree with Ray…totally evil!

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Ray Mullins March 25, 2013 at 6:25 am

You didn’t need to s?t?r?i?k?e?t?h?r?o?u?g?h? “evil”. (I hope that worked.)

Reply

Ray Mullins March 25, 2013 at 6:25 am

OK, it did not. :( That was Unicode with strikethrough. Oh well.)

Reply

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