I had a Christmas party to attend to last weekend and the guests were asked to bring an appetizer or a dessert. I always have a hard time with those requests because the first thing I want to make is always some appetizer dish, but than the ones I want to make are best when eaten hot out of the oven and the lazy part in me doesn't feel like bringing ingredients to assemble at the party house. So I chose a dessert. Again. I have to confess that this was my first time baking these cookies and was crossing my fingers and toes that they would turn out tasty because a) I'd be screwed for the party and b) wouldn't have a holiday post to share with you. But crossing my toes must've worked because they turned out to be fabulous. These are a twist on the usual peppermint bark because it involves marshmallows and sugar cookie dough but that's okay because sometimes you need to mix things up a little. Change is good.
|These sugar cookie bars are topped with marshmallows, white chocolate and crushed peppermint candies. It's like Christmas in your mouth, no joke.|
|For some reason this picture makes me smile. The marshmallows and white chocolate morsels look so cute together.|
|What is it about the flavors of peppermint and white chocolate together that makes it taste so good? It's like a burst of fresh holiday air every time you bite into these. Sigh. So major.|
Oh and one more thing. This recipe is easy. Like baking for dummies easy. It calls for the ready-to bake sugar cookie dough so basically you don't have to really make anything...more like assemble. I was in a time crunch so this recipe was kinda perfect and hopefully it'll work out for you too if you don't have time to slave in the kitchen. Just pretend like you did when you bust out these peppermint bars. Have a great weekend.
Recipe (adapted from Sandra Lee Christmas 2010 magazine)
1 (16.5-ounce) package refrigerated ready-to-bake sugar cookie dough (I used Pillsbury)
1 cup miniature marshmallows
1/3 cup white chocolate morsels (I used Nestle)
1/3 cup crushed hard peppermint candies
1. Preheat oven to 350. Line a 9x9-inch baking pan with aluminum foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray.
2. Using your hands, press dough evenly into the bottom of prepared pan.
3. Bake for 18-20 minutes. Remove from oven, and immediately sprinkle with marshmallows and morsels. Bake for 3 to 4 minutes longer, or until marshmallows are puffed. Sprinkle with crushed candy. Cool completely in pan (about 1 hour).
4. To serve, lift foil to remove uncut bars from pan. Place on a cutting board. Fill a pitcher with hot water. Place a long, sharp knife in pitcher. Using warm knife, cut into 9 large squares. (Mine yielded 14 squares).