Tate’s Bake Shop, launched by Southampton’s Kathleen King’s, makes cookies so good people eat ’em like chips. Sprinkle a little of Tate’s magic into your own holiday celebration with one of her favorite recipes.

Tate’s Bake Shop Holiday Cookie Bark

Yields four bags

Ingredients

1 – 7oz package of Tate’s Bake Shop chocolate chip cookies
14oz of your favorite chocolate – milk, dark or white cut into small pieced
½ cup crushed peppermint candies

Instructions:

Break cookies into large pieces and place in large bowl.
Gently melt chocolate, without overheating
Pour chocolate over broken cookies, mixing well to coat all pieces.
Spread chocolate covered cookies in single layer over a parchment paper lined 13” x 18” sheet pan.
Sprinkle with crushed peppermint and set aside until chocolate is firm. (Refrigerate to speed process).
Cut into 4” wide strips, then break into pieces by hand – uneven pieces are fine!
Place bark in clear bags and seal with a festive ribbon.