Ingredients
Equipment
Method
Stepwise Method: Sugar Cookie Bark
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes. Add the vanilla extract and the tablespoon of milk, mixing until combined.
- Gradually add the all-purpose flour and salt to the wet mixture. Stir until just combined, being careful not to overmix. The dough may be slightly crumbly, but that’s perfectly normal.
- Preheat your oven to 350°F (175°C). Spread the cookie dough evenly onto a parchment-lined baking sheet, pressing it down to create an even layer. Bake for 10-12 minutes, or until the edges are golden and the center is set. Remove from the oven and allow it to cool completely.
- While the cookie base is cooling, melt the white chocolate candy melts. You can do this using a double boiler on the stove or in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted.
- Once the cookie base has cooled, pour the melted white chocolate over the cookie layer, spreading it evenly with a spatula. Sprinkle generously with colorful sprinkles while the chocolate is still wet.
- Allow the chocolate to set at room temperature or place it in the refrigerator for quicker results. Once set, use a knife or pizza cutter to break the bark into pieces.
Notes
- For a dairy-free option, use dairy-free butter and non-dairy milk.
- Try dark or milk chocolate melts instead of white chocolate for a different flavor profile.
- This bark can be stored in an airtight container for up to one week.