Sugar Cookie Chocolate Bark

Sugar Cookie Chocolate Bark

Makes 30 pieces
Author Wendy Sondov


  • 1 16.5 ounce roll refrigerated sugar cookie dough, room temperature
  • 1-1 ½ cups white melting chocolate I use Bada Bing Bada Boom candy and molding
  • 1-1 ½ cups dark melting chocolate I use Bada Bing Bada Boom candy and molding
  • Sprinkles


  1. Preheat oven to 350° F. Line a 10 ½ ” x 15 ½ ” jelly roll pan with parchment paper or foil.
  2. Scatter pieces of cookie dough into the prepared pan.
  3. Use a sheet of wax paper to help press and spread the cookie dough evenly across the entire pan.
  4. Bake for 12-15 minutes, until all of the dough is golden brown. (The dough will puff up slightly in the oven, but will flatten after a few minutes of cool down.)
  5. Remove from oven and immediately sprinkle the melting chocolate pieces over the hot dough.
  6. Allow the chocolate to melt (about 10-15 minutes), then spread the melted chocolate evenly over the cookie dough surface. Add sprinkles.
  7. Refrigerate the pan of cookie bark for about 15 minutes, until the chocolate firms.
  8. Remove from the refrigerator. Using overhanging parchment/foil as handles, lift the cookie bark out of the pan and onto a cutting board.
  9. Cut into individual pieces.
  10. Store cookie bark at room temperature in an airtight container, with wax paper between layers for up to 10 days.

Packing Tips

Layer cookie bark between sheets of wax paper in an airtight container or tin. Use crumpled wax paper at the top of the storage container to ensure no movement during shipping. Only mail cookie bark in cool weather.