Gingerbread Cookie Dough Peppermint Bark
 
 
Ingredients
For the cookie dough:
  • 1 tablespoon butter, room temperature
  • 3 tablespoons light brown sugar, packed
  • 3 tablespoons molasses
  • ¼ teaspoon allspice
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon salt
  • ¾ cup all-purpose flour
For bark:
  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips
  • ½ cup crushed peppermints
Method
  1. Combine butter, brown sugar, and molasses in a large mixing bowl; beat with an electric mixer on medium speec until light and fluffy. Add spices and salt and mix well. Add flour, ¼ cup at a time, and mix until the dough comes together in large crumbles. Set aside.
  2. In a microwave safe bowl, microwave chocolate chips at half power for 2 to 3 minutes, or until chocolate is almost fully melted, stirring every 30 seconds. Remove from microwave and stir until smooth. Pour onto a parchment or Silpat lined baking sheet, spreading into an even layer. Chill for 10 minutes.
  3. Repeat with the white chocolate. Before white chocolate sets, sprinkle with cookie dough and crushed candy, pressing lightly to adhere. Chill until set, then break or cut into pieces. Refrigerate until ready to eat.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/gingerbread-cookie-dough-peppermint-bark/