Instructions
In a mixing bowl, cream the butter. Add the red velvet cookie dough mix and water, then mix until just combined.
Roll the edible cookie dough between parchment paper into a 10” square and set aside.
For the first bark layer, melt 1# of white chocolate and add 1/4 tsp cheesecake flavor and 1 Tbsp of the paramount.
Pour into a parchment-lined 10” square pan and spread evenly.
Let it set, then press the rolled cookie dough on top.
Melt the remaining 1# of white chocolate and add 1/4 tsp cheesecake flavoring and the remaining paramount. Set aside a small amount in a tipless bag or squeeze bottle for drizzling.
Pour the rest of the melted chocolate over the cookie dough and spread evenly.
While the chocolate is still wet, sprinkle with red velvet crumbs.
Drizzle with the reserved chocolate and add edible glitter, if desired.
Once almost set, remove the bark from the pan, score with a knife, and break apart when fully hardened.
