Peppermint Truffle Cookie Bars
Peppermint Truffle Cookie Bars requires around 45 minutes from start to finish. This recipe serves 20 and costs 27 cents per serving. One portion of this dish contains about 1g of protein, 7g of fat, and a total of 93 calories. 134 people were impressed by this recipe. Head to the store and pick up sugar cookie dough, heavy cream, semi-sweet chocolate, and a few other things to make it today. It is brought to you by Sarahs Cucina Bella. It can be enjoyed any time, but it is especially good for Christmas. With a spoonacular score of 8%, this dish is very bad (but still fixable). Users who liked this recipe also liked Peppermint Mocha Cookie Dough Truffle Bars, Peppermint Truffle Bars, and Chocolate Peppermint Truffle Bars.
Servings: 20
Ingredients:
4 oz 60% cacao chocolate, chopped into small pieces
3/4 cup heavy cream
4 oz semi-sweet chocolate, chopped into small pieces
1 roll Pillsbury Peppermint Sugar Cookie Dough
Equipment:
glass baking pan
baking paper
baking pan
oven
sauce pan
bowl
whisk
cutting board
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, allowing it to extend up the sides.Press the cookie dough into the bottom of the parchment-lined 9x13-inch glass baking dish. Bake for 27-30 minutes, until lightly browned and cooked through.In a small saucepan, heat the heavy cream to boiling. Place the chocolate pieces into a medium bowl and pour the heavy cream over. Let sit for 10 minutes to allow the chocolate to soften. Whisk together until smooth. Pour the chocolate mixture over the cookies and chill in the fridge until set. Lift the parchment paper out of the baking dish and set on a cutting board. Cut into squares and enjoy.
Step by step:
1. Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, allowing it to extend up the sides.Press the cookie dough into the bottom of the parchment-lined 9x13-inch glass baking dish.
2. Bake for 27-30 minutes, until lightly browned and cooked through.In a small saucepan, heat the heavy cream to boiling.
3. Place the chocolate pieces into a medium bowl and pour the heavy cream over.
4. Let sit for 10 minutes to allow the chocolate to soften.
5. Whisk together until smooth.
6. Pour the chocolate mixture over the cookies and chill in the fridge until set. Lift the parchment paper out of the baking dish and set on a cutting board.
7. Cut into squares and enjoy.
Nutrition Information:
covered percent of daily need
