Loaded with chocolate candies, white chocolate and festive sprinkles, these crispy bark-like cookies are bursting with holiday cheer. Put the sprinkles in small bowls and let the kids decorate!
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- 1 1/4 cup butter softened
- 1 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 cup mini candy-coated milk chocolate pieces (such as M&M's Minis)
- 225 g white chocolate (about 8 oz) chopped
- 1/2 cup red and green sprinkles nonpareils or decorating sugar (approx)
In large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour in 3 additions to form dry crumbly dough. Stir in candy pieces. Knead gently just until dough comes together.
Press into parchment paper–lined 17- x 11-inch (43 x 28 cm) rimmed baking sheet. Cover with plastic wrap; using rolling pin, roll surface to smooth top. Remove plastic wrap. Bake in 325°F (160°C) oven until firm and edges are beginning to turn golden, 30 to 34 minutes. Let cool completely in pan.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate. Using offset palette knife, spread chocolate evenly over top of cookie; top with sprinkles. Refrigerate until chocolate is firm, about 20 minutes. Cut or break into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)
Tip from The Test Kitchen: Be sure to chop the chocolate before melting it—this helps it melt evenly.
Makes about 50 pieces.
Nutritional facts per piece: about
- Sodium 61 mg
- Sugars 12 g
- Protein 1 g
- Calories 138.0
- Total fat 7 g
- Potassium 32 mg
- Cholesterol 13 mg
- Saturated fat 4 g
- Total carbohydrate 18 g
- Iron 3.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 4.0