Buttery toffee and crispy cookie are combined to make this spiced cookie bark.
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1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup Land O Lakes® Butter, melted
1 teaspoon vanilla
1/4 teaspoon rum extract
Spiced Sugar Topping
3 tablespoons coarse sanding sugar
1/4 teaspoon ground cinnamon
2 tablespoons dark chocolate chips
2 tablespoons white chocolate chips
Heat oven to 375°F. Line 15x10x1-inch baking pan with aluminum foil, extending foil over ends 1/2-inch; spray foil lightly with no-stick cooking spray.
Combine flour, baking powder, 1/2 teaspoon cinnamon, salt and 1/4 teaspoon nutmeg in bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed. Add flour mixture to sugar mixture; stir until combined. Press dough evenly into prepared pan.
Combine all topping ingredients in bowl. Sprinkle topping over dough.
Bake 10-12 minutes or until edges are light golden brown. Cool in pan 5 minutes. Remove from pan to cooling rack, using foil ends. Cool completely.
Place dark chocolate chips in resealable plastic food bag. (Do not seal bag.) Microwave, kneading bag every 15 seconds, until chips are melted. Seal bag; cut off corner of bag to create small hole. Repeat with white chocolate chips.
Drizzle melted chocolate over cooled cookie bark. Let stand until chocolate is set.
Break bark into pieces. Store in air tight container.
For even pieces, score dough immediately out of oven in desired pattern with pizza cutter. Once bark is cool, lightly break bark apart along scored edges.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.