Calling all chocoholics, my Peppermint Bark Chocolate Bars are rich, gooey and a perfect treat for the holidays. There never seems like there is enough time during this time of year, so you will be glad to know that these cookie bars use refrigerated cookie dough, but nobody will ever know! So, if you haven't already, give into your sweet tooth this and head to the kitchen! Beware, make sure to pour a tall glass of ice cold milk to accompany this perfect holiday treat! Also, the recipe for the chocolate crumb crust is very versatile and can be used again and again. Next time pour brownie mix on top or even use this as your base for an ice cream cake!
Chocolate Crumb Crust
2 cups of finely crushed vanilla wafers
1/3 cup of unsweetened cocoa powder
2/3 cup of powdered sugar
6 tablespoons of butter, melted
1 1/4 cup of semi sweet chocolate chips
1 tube of Pillsbury refrigerated peppermint sugar cookie
1/3 cup of crushed peppermint candy canes
1. Preheat your oven to 375 degrees. Grease a 11x7 glassware pan. In a medium sized bowl combine the vanilla wafers, cocoa powder, sugar and butter and stir until well combined. Add the chocolate mixture to the bottom pan and then firmly press down until it forms the chocolate crust.
2. Sprinkle the chocolate chip chips on top of the chocolate crumb crust. Now carefully spread the peppermint sugar cookie dough on the top. Allow this to bake for about 18 mintues and then carefully sprinkle the crushed peppermint candy canes and allow it bake for another 5-7 minutes.
3. Allow your dessert to fully cool and then cut into bars.
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