Ingredients:

betty crocker gingerbread cookie mix + the butter, water, and egg called for on the package

12 ounces white chocolate candy melts (like wilton's)

1/2 tbsp coconut oil

sprinkles and candies for decorating

Directions:

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl, stir together the cookie mix, butter, water, and egg to form a soft cookie dough.

3. Press the dough onto the prepared baking sheet and flatten with your hands. Use a rolling pin to gently roll the dough to approximately 1/2" thickness (should be a little shorter than a 9x13 baking sheet).

4. Bake for 10 minutes, until edges are set. Transfer to a wire rack and let cool completely.

5. Melt the white chocolate candy according to the directions on the package. Stir in the coconut oil.

6. Spread the melted candy on top of the cookie base. Decorate with sprinkles and candies before the white chocolate layer cools and hardens. Once candy has cooled and hardened, cut into triangles to package or serve. Store in an airtight container until ready to eat.

Bon Appetit!