Gingerbread Cookie Dough Bark
This decadent gingerbread bark has a layer of eggless cookie dough sandwiched in between - it's a perfect holiday treat!
Ingredients
- 1 pouch sugar cookie mix
- 1 stick butter room temperature
- 2 tablespoons milk
- 1 bag 24oz gingerbread flavored candy melts
- Sprinkles
Instructions
- Line a baking sheet with parchment paper. Spread the sugar cookie mix on the tray and bake at 350-degrees F for 5 minutes so that the baking mix is no longer 'raw' and is safe to eat.1 pouch sugar cookie mix
- Next, line a second cookie sheet with parchment paper – set aside.
- In a large bowl, combine the sugar cookie mix with the butter and milk. You may find it is easiest to mix this dough with your hands.1 pouch sugar cookie mix, 1 stick butter, 2 tablespoons milk
- In a medium microwave-safe bowl, melt half the candy melts per the instructions on the bag. Once smooth, pour the candy melts onto the parchment paper and spread to about ¼ inch thick. Working with a little dough at a time, top the chocolate with the dough. Refrigerate for 10-15 minutes until it is starting to harden.1 bag
- Melt the remaining candy melts and pour over the top of the dough spreading it with a spatula. Top with sprinkles or other decorations.Sprinkles
- Chill for 1 hour until completely hardened, then break apart and package up.
Notes
Adapted from Crazy for Crust.
Is raw flour safe to eat?
Now, flour doesn't look like "raw" food, right? The truth is that raw flour can contain bacteria. Take proper safety precautions by lightly toasting your flour or baking mix before using it, here's how:- Preheat the oven to 350-degrees F.
- Line a baking sheet with parchment paper.
- Spread the baking mix out on it in a thin layer.
- Bake for 5 minutes.
- Remove from the oven and let cool completely before using.