Ingredients

• 1 cup butter, cubed

• 1 cup Granulated sugar

• 1 large egg, room temperature

• 1 Tbsp vanilla extract

• 2 cups all-purpose flour (or whole wheat flour) (in the version pictured above, i used whole wheat flour)

• 3/4 teaspoon salt

Topping

• 1/2 cup mini white chocolate chips, melted + 2 tbsp mini white chocolate chips

• 1 tsp coconut oil

• 3 candy canes, melted

• 1/4 cup shredded Coconut Flakes

Directions

Preheat oven to 375°. Melt butter in the microwave for 20 seconds, then add to medium bowl. Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture.

Press into an ungreased 15 x 10 x 1-in. baking sheet. Bake 24-28 minutes or until toothpick inserted comes out clean.

Transfer pan to a wire rack to cool. I also like to cover the surface area under the wire rack with parchment paper.  This makes it easier to clean up any toppings that will inevitably end up on the counter.

Once the cookie has cooled, break into big pieces, and leave on the wire rack to add topping. I prefer breaking up the cookie sheet prior to adding the toppings as that will make the pieces easier to separate once the toppings harden.

Begin preparing the toppings. use 2 small pans on low heat or separate containers in 10 second increments in the microwave. In one pan/bowl, melt the coconut oil and white chocolate chips, stirring frequently until smooth. In the other pan/bowl, melt the candy canes, stirring frequently until smooth.   

Spread the melted white chocolate over the top of all the cookie pieces.  Then, drizzle a bit of the melted candy cane syrup over each piece of cookie bark.  work quickly with the melted candy cane as it will harden again pretty fast once exposed to cooler air.

Sprinkle with Coconut flakes and a few additional white chocolate chips.

Put in the freezer for 20-ish minutes or until chocolate is set. Remove from freezer and break apart. Serve.