White chocolate sugar cookie bark

  • 2 (12 ounce) packages white chocolate chips , divided
  • 2 tablespoons Crisco shortening , divided
  • 1 pouch Betty Crocker sugar cookie mix
  • 1/2 cup unsalted butter, , softened
  • 2 tablespoons milk
  • sprinkles


  • Line a 8 1/2 x 11 baking sheet with parchment paper.
  • Place the white chocolate chips from 1 bag in a medium microwave-safe bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Add in 1 tablespoon of the Crisco and mix until smooth and combined.
  • With a spatula, spread white chocolate in an even layer on the parchment paper. Place in refrigerator for 10 minutes until hardened.
  • In the meantime, with a handheld mixer, cream together the sugar cookie mix, butter, and milk until thoroughly combined. Place on top of the chilled white chocolate and press to spread almost to the edge. Place back in the fridge for another 10 minutes.
  • Melt the second bag of chocolate chips in the same manner as the first. Mix in the remaining tablespoon of Crisco. Spread over the cookie dough and immediately cover with sprinkles. Chill for another 10 minutes until completely set.
  • Break into small pieces and serve.

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