Sugar Cookie Dough Unicorn Bark

Sweet sugar cookie dough sandwiched between layers of rich white chocolate and “prettified” with sprinkles, Teddy Grahams, and M&Ms!

We’re on to Week TWO of Unicorn Month, and there’s something that’s been on my mind for quite a while since this whole unicorn craze began…

Why are people using the word “poop” in their unicorn recipes?

I’ve seen several recipes all over the Pinterestphere, like “Unicorn Poop Cookies”, “Unicorn Poop Cheesecake”, “Unicorn Poop Truffles”, and so on.

Now, I know unicorns are amazing, magical creatures, and all…but still, a poop is a poop, no matter how colorful or glittery it may look. Poop just doesn’t sound very…appetizing. (Go figure.) Plus, I just like to believe that unicorns are too perfect to poop at all. Just like how women never break wind. (Breaking wind sounds a lot girlier than fart.)

So now that we got that delectable little convo out of the way, let’s mooooooooove on to this week’s bright and colorfulicious recipe.

Unicorn Bark!!!

Ahem! Sugar Cookie Dough Unicorn Bark.

Yes, ladies and gents, this chocolate bark is stuffed with the sweet and satisfyingly raw (but safe to eat) sugar cookie dough. It was actually inspired by my Peanut Butter Cookie Dough Bark that I made last year. 

Just like all of my filled barks, this one is a *snap* to throw together! It’s one of the reasons why I make chocolate bark more often than truffles–absolutely no dipping involved. Just line a cookie sheet with some wax paper, spread a thin layer of white chocolate and allow it to set, evenly spread on the cookie dough, top with another thin layer of white chocolate, then finish with some colorful sprinkles and goodies!

Speaking of goodies, it’s up to you as to what you want to top your bark with. I just thought these Birthday Cake Teddy Grahams would be perfect to go along with the sugar cookie theme. Not to mention, they’re super adorable. It’s like they’re dancing their cares away in a shower of glitter, hearts, and stars! 

I also used some pink white chocolate M&Ms, but I’m sure any flavor of M&M would taste fantastic. Those caramel-filled ones would be especially tasty on top of this bark. Or peanut butter M&Ms!! Yummmmmm……

The funnest part of this recipe would have to be the sprinkles. I felt like a little arteest, deciding which colors and shapes to sprinkle onto the bark.  To be totally honest though, one of the main reasons why I started Unicorn Month was to have an excuse to get my hoard of a collection out to play with each week. I’ve basically got every shape, color, and size, imaginable. 

But like I always say, you can NEVER have enough sprinkles!

It should come as no surprise that this bark is absolutely DIVINE. I mean, white chocolate and sugar cookie dough? That pair is a no-brainer, people. This bark tastes like one of those gourmet candy bars from the trendy and overly-expensive candy shops (ahem, Dylan’s), yet it’s so extremely easy to throw together!

I’d say that this treat would be perfect for kids’ birthday parties, but truthfully, I think adults would adore this bark just as much. In other words, you don’t necessarily have to have a maturity level of age 8 (like myself) to go crazy over this stuff.

Enjoy, my lovely unicorn lovers!

Sugar Cookie Dough Unicorn Bark

Sweet sugar cookie dough sandwiched between layers of rich white chocolate and "prettified" with sprinkles, Teddy Grahams, and M&Ms!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Chilling Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

  

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 1 ½ cup all-purpose flour
• ¼ teaspoon salt
• 5-6 Tablespoons milk or cream (I used 6)
• 16 ounces white chocolate
• Toppings: Sprinkles, Teddy Grahams, M&Ms, etc.

Instructions

 

• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth, about 1 minute. Add the vanilla, almond extract, flour, salt, 3 Tablespoons of milk/cream, and mix until combined. Add 2-3 Tablespoons of milk/cream until dough holds together; set aside.
• Line a baking sheet with wax paper. Melt 8 ounces of the white chocolate in the microwave until smooth, then spread the melted chocolate into a rectangle that's roughly 9" by 12". Transfer to the refrigerator until set, about 5 minutes.
• Once set, scoop cookie dough evenly over the chocolate and use a rubber spatula or your fingers to gently press the filling into an even layer.
• Melt the remaining 8 ounces of chocolate in the microwave, then spread on top of the cookie dough. Immediately add the toppings. Chill until set, about 20 minutes. Break/Cut into pieces and serve.