Conversation Heart Sugar Cookie Bark
This vibrant and chewy conversation heart sugar cookie bark delivers all the nostalgia of classic holiday cookies without the hassle of rolling dough. A soft, sour-cream-enriched cookie base topped with smooth almond bark and festive candies makes for the ultimate foolproof Valentine's Day treat.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
Ingredients
Cookie Base
- 0.75 cup unsalted butter room temperature (1 ½ sticks)
- 0.75 cup granulated sugar
- 2 tbsp sour cream
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 2.25 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
Topping
- 1 package white vanilla almond bark
- 1 cup Conversation Hearts adjust to preference
- 0.25 cup Sprinkles Valentine's Day theme
Instructions
- Creaming the Butter and Sugar: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add in the sour cream, eggs, and vanilla extract, beating until completely smooth.
- Building the Cookie Base: Slowly add your flour, baking powder, and salt to the wet mixture. Mix until a soft, tacky dough forms. Turn the dough out onto your prepared baking sheet and press it evenly into a large rectangle about ¼-inch thick.
- Baking to Golden Perfection: Bake for 18 to 20 minutes until the edges turn a light golden brown. Let the giant cookie cool completely on the pan.
- The Almond Bark Pour: Melt your vanilla almond bark according to package directions until smooth. Pour the warm bark directly over your cooled cookie base and spread to the edges in an even layer.
- Making It Pretty: Immediately scatter conversation hearts and sprinkles all over the top. Press gently so they stick. Let cool completely, then chop into jagged pieces.
Notes
Make sure you add your toppings immediately after pouring the almond bark. If the bark begins to set, the conversation hearts will not stick properly.