Peppermint Chocolate Cookie Bark

Instructions

1. Preheat oven to 375°F (191°C) . Grease and line a rimmed baking sheet with parchment paper and nonstick cooking spray.
2. In a medium bowl, whisk flour, cocoa powder, baking powder and salt together until combined.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat ¾ cup (177.4 mL) Splenda Original Granulated Sweetener and butter together on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and beat until combined. Decrease speed to low and gradually add flour mixture. Beat, scraping down sides as needed, until just combined.
4. Press dough in an even layer into prepared baking sheet. Bake until edges are set, about 18-20 minutes. Let set at room temperature until completely cool.
5. In a medium microwave-safe bowl, melt chocolate chips in 30 second increments, stirring between, until melted. Spread chocolate evenly over cooled cookie.
6. Top with peppermint candies, chocolate gems and ramen noodles (if using). Allow chocolate to harden at room temperature. Remove cookie from baking sheet and break into large shards. Store in an airtight container until ready to serve.