Ingredients

Cooking spray

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup (107 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1/2 teaspoon kosher salt

1 teaspoon pure vanilla extract

1/4 teaspoon baking soda

1 1/2 cups (180 g) all-purpose flour

6 tablespoons (32 g) unsweetened cocoa powder

1/2 cup crushed candy canes

6 ounces white chocolate, coarsely chopped (about 1 cup)

6 tablespoons heavy cream, divided

2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Crushed candy canes, for serving

Instructions

Step 1: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray.

Step 2: In a large bowl, beat the softened butter, light brown sugar, granulated sugar, and salt on medium-high speed until creamy and combined.

Step 3: Add vanilla extract and baking soda, then beat for another minute until incorporated.

Step 4: Mix in the all-purpose flour and cocoa powder until the dough starts to form clumps, then fold in the crushed candy canes.

Step 5: Press the dough evenly into the bottom and up the sides (about 1/2 inch) of the prepared tart pan. Place the pan on a small baking sheet and refrigerate for 2 hours.

Step 6: Preheat the oven to 325°F (163°C) and position a rack in the center. Bake the chilled dough for 18 to 24 minutes, until the top is just set and the edges start to pull away from the pan.

Step 7: While still warm, gently press the center and edges of the cake with a measuring cup to ensure an even surface. Let cool completely, then carefully remove the tart from the pan.

Step 8: For the decoration, combine white chocolate and 4 tablespoons of heavy cream in a medium heatproof bowl. In a separate bowl, combine bittersweet chocolate with the remaining 2 tablespoons heavy cream.

Step 9: Set a small pot with 1 inch of water to a boil, then reduce to a simmer. Place the bowl with white chocolate over the pot and stir frequently until melted and smooth, about 90 seconds. Remove from heat.

Step 10: Repeat the melting process with the bittersweet chocolate mixture, stirring until smooth, about 1 minute.

Step 11: If the white chocolate ganache thickens, briefly rewarm over the pot to loosen it. Spoon the white chocolate ganache evenly over the cooled cookie base and smooth it with an offset spatula.

Step 12: Decorate the top with bittersweet chocolate ganache and sprinkle with crushed candy canes as desired.

Tips & Variations

Use a removable-bottom tart pan to make it easier to unmold your cookie cake without breaking.

For extra crunch, add chopped nuts like pecans or almonds to the dough before baking.

Swap candy canes for peppermint extract in the dough if you prefer a less chunky texture.

To create a marbled effect, swirl the bittersweet chocolate ganache gently into the white chocolate ganache before setting.

Storage

Store the peppermint bark cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Before serving, allow it to come to room temperature for best flavor and texture. Reheating is not necessary but can be done briefly in a low oven if preferred.

FAQs

Can I use regular chocolate chips instead of chopped chocolate?

Yes, regular chocolate chips can substitute chopped chocolate in the ganache, but they may take a little longer to melt and can affect the texture slightly.