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Peppermint Cookie Bark
Peppermint Cookie Bark
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Simply pat dough into pan, then break into chunks post-baking for a delightful treat.
Ingredients:
  • 12 round starlight mints
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup white vanilla baking chips
  • 2 teaspoons vegetable oil
Instructions:
  • Preheat the oven to 375°F and generously coat a 15x10-inch pan with cooking spray. Place mints in a resealable plastic bag and crush them coarsely using a rolling pin or meat mallet. Transfer the crushed mints to a fine strainer, gently shake to let the tiny pieces fall into a large bowl (set aside larger pieces for garnish).
  • In a large bowl filled with freshly chopped mint leaves, mix cookie mix, melted butter, egg, and flour until a firm dough forms. Press the dough into a pan and bake for 13 to 15 minutes or until golden brown. Allow to cool completely in the pan for about 30 minutes before serving.
  • In a small microwave-safe bowl, heat baking chips and oil on High for 30 to 60 seconds, stirring every 15 seconds, until the mixture is melted and smooth.
  • Using a fork, generously drizzle half of the melted chocolate chips over the cooled bars. Sprinkle with the crushed mints you set aside earlier, then drizzle the remaining melted chips on top. Let it sit until it sets, usually about 10 minutes. Break into rustic 2 to 3-inch pieces and store them in an airtight container between layers of waxed paper for freshness.

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