Peppermint Bark Sugar Cookie Pie

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 21 oz pouch betty crocker sugar cookie mix
  • 4 oz Bittersweet chocolate
  • 1/4 tsp Peppermint extract

• Dairy

  • 1/2 cup Butter

• Desserts

  • 6 Candy canes

Found on foodfolksandfun.net

Description

Ingredients

• 1 21 oz pouch Betty Crocker Sugar Cookie Mix
• ½ cup butter, softened
• 1 large egg
• ¼ teaspoon peppermint extract
• 6 candy canes, crushed and divided
• 4 ozs. bittersweet chocolate, chopped

Directions

• Move oven rack to middle position and preheat to 325 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray.
• In large bowl, use handheld beaters to combine sugar cookie mix, butter, egg, and peppermint extract. Beat until dough comes together and is cohesive, about 1-2 minutes. Using your hands, fold in 4 crushed candy canes (about ¼ cup). Press cookie dough into prepared pie plate, and bake 35-40 minutes, or until edges are golden brown and center is set but jiggles slightly when shaken. Move pie plate to wire rack and cool completely, about 90 minutes.
• In heat-proof bowl melt chocolate in microwave at 50% power for 30 seconds. Stir and repeat until chocolate is melted. Pour chocolate over pie and smooth into even layer. Sprinkle with remaining 2 chopped candy canes. Place pie in fridge so chocolate can set, about 60 minutes. 30 minutes before serving take pie out of fridge. Slice and serve!