Easy no-bake candy bark made with sugar cookie dough, white chocolate, and sprinkles. The ultimate sweet treat!
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.
Sugar cookie meets chocolate bark. And lived happily ever 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.
Plus, sprinkles make everything more fun. This would be a great holiday gift, teacher’s gift or treat to bring into your child’s classroom.
- 2 (12 ounce) packages white chocolate chips, divided
- 2 tablespoons Crisco shortening , divided
- 1 pouch Betty Crocker sugar cookie mix
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons milk
Line a 8 1/2 x 11 baking sheet with parchment paper.
Place the white chocolate chips from 1 bag in a medium microwave-safe bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Add in 1 tablespoon of the Crisco and mix until smooth and combined.
With a spatula, spread white chocolate in an even layer on the parchment paper. Place in refrigerator for 10 minutes until hardened.
In the meantime, with a handheld mixer, cream together the sugar cookie mix, butter, and milk until thoroughly combined. Place on top of the chilled white chocolate and press to spread 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 completely set.
Break into small pieces and serve.
Store in refrigerator, in an airtight container for up to a week.
(originally from the fabulous Crazy for Crust)