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.
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.
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
• 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
• pastel sprinkles
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 the 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 your 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)