Chocolate Lover’s Peppermint Bark Squares

(6)
  1 reviews
  • 10|min prep time
  • 2|hr|5|min total time
  • 6 ingredients
  • 16 servings

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
3
tablespoons unsweetened baking cocoa
1 1/4
cups milk chocolate chips
1 1/4
cups white vanilla baking chips
1/4
teaspoon peppermint extract
8
hard round peppermint candies

Directions

  1. 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Press in bottom of ungreased 8-inch square pan.
  2. 2 Bake 20 to 24 minutes or until set. Immediately sprinkle with milk chocolate chips. Cover with foil; let stand 5 minutes to melt. Spread melted chocolate evenly. Refrigerate about 45 minutes or just until chocolate is set.
  3. 3 In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute, stirring frequently, until melted and smooth. Stir in peppermint extract. Spread over milk chocolate layer. Place candies in food-storage plastic bag. Seal bag; coarsely crush with rolling pin or meat mallet. Sprinkle crushed candies on top. Refrigerate about 45 minutes or just until set. For squares, cut into 4 rows by 4 rows.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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