Ingredients
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1 (16 oz) pkg refrigerated Pillsbury ™ Ready to Bake!™ Chocolate Chip Cookie Dough (24 count)
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1 (12 oz) bag white baking chips (2 cups)
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1/2 cup semisweet chocolate chips
Steps
1
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving enough to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Press cookie dough evenly in bottom of pan. Bake 12 to 14 minutes or until edges and center are set and golden brown. Cool completely in pan on cooling rack, about 30 minutes.
2
In medium microwavable bowl, microwave white baking chips uncovered on High 60 seconds, stir. Continue heating in 30-second intervals, stirring after each until melted and smooth. Pour and evenly spread over cooled cookie base.
3
In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds, stir. Continue heating in 15-second intervals, stirring after each, until melted and smooth. Spoon melted chocolate into a small resealable food-storage plastic bag; partially seal bag. Cut a small tip from corner of bag; pipe chocolate onto bark in paw print pattern. Refrigerate until set, about 30 minutes.
4
Remove from pan by lifting foil; peel away. Gently break into pieces. Store in a single layer in covered container.
Tips
How to store:
Room Temperature
Store cookie bark pieces in a single layer in covered container for up to 3 days.
Refrigerator
Store cookie bark pieces in a covered container for up to 1 week. If stacking pieces, make sure the bark is completely set, then place waxed or parchment paper between layers.
Freezer
Store as directed above, using a covered, freezer-safe container for up to 2 months.
Thawing
Remove frozen cookie bark pieces from container, and place in a single layer on a plate or tray. Let stand uncovered for about 10 minutes or until thawed.
Comments
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