White Chocolate Peppermint Sugar Cookie Bark

White Chocolate Peppermint Sugar Cookie Bark 1 (16.5 oz) roll refrigerated sugar cookie dough {I used Pillsbury} 1 cup Andes Peppermint Crunch Baking Chips 16 oz of vanilla flavored candy coating {I used CandiQuik} OR 2 cups white chocolate chips 1½ cups White Chocolate Peppermint M&Ms ½ cup crushed candy canes Preheat oven to 350 degrees. Combine the peppermint chips and sugar cookie dough in a medium bowl. Roll out the sugar cookie dough to ¼ inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking. Bake for 10-12 minutes and remove just before the cookie turns brown. Let cool for at least 20 minutes. Divide candy coating in half and melt first batch. Spread with a knife or spoon on top of sugar cookie and sprinkle on M&Ms and crushed candy canes. Melt second half of candy coating and repeat. Let candy coating set up completely before breaking apart. Store in an airtight container.