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Peppermint Chocolate Cookie Bark

Name: Peppermint Chocolate Cookie Bark
Prep time: 20 min
Total time: 40 min
Cuisine: Appetizers & Snacks, Holiday Recipes, Other, Seasonal
Ingredients: 2 ¼ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon kosher salt; ¾ cup Splenda® Original Granulated Sweetener; 1 cup (2 sticks) unsalted butter, room temperature; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1 cup stevia-sweetened chocolate chips; 10 sugar-free peppermint candies, roughly broken; ½ cup red and green sugar-free candy coated chocolate gems; ¼ cup crushed dried ramen noodles (optional)

Makes 30 servings Calories 130 Prep Time 20 minutes Total Time 40 minutes Made with Splenda® Original Sweetener

Ingredients

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup Splenda® Original Granulated Sweetener

1 cup (2 sticks) unsalted butter, room temperature

1 large egg, room temperature

2 teaspoons vanilla extract

1 cup stevia-sweetened chocolate chips

10 sugar-free peppermint candies, roughly broken

½ cup red and green sugar-free candy coated chocolate gems

¼ cup crushed dried ramen noodles (optional)

Nutrition Info Per Serving

Serving Size: 1 piece

Calories	130
Total Fat	9g
Saturated Fat	5g
Cholesterol	25mg
Sodium	60mg
Total Carbs	15g
Dietary Fiber	2g
Sugars	1g
Added Sugars	0g
Protein	2g

Instructions

Preheat oven to 375°F. Grease and line a rimmed baking sheet with parchment paper and nonstick cooking spray.
In a medium bowl, whisk flour, cocoa powder, baking powder and salt together until combined.
In the bowl of a stand mixer fitted with a paddle attachment, beat ¾ cup 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.
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.
In a medium microwave-safe bowl, melt chocolate chips in 30 second increments, stirring between, until melted. Spread chocolate evenly over cooled cookie.
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.