I’ve been making peppermint bark for as long as I can remember, and the other day when I baked a batch of cookies, I started thinking…hmmmm, I wonder if I could make cookie bark.
And so I decided to try chocolate chunk cookie bark! It turned out incredibly well and my family loved it!
It also makes a great holiday gift, but don’t give it all away. You’ll want to keep some for yourself too. It’s delicious!
Ingredients for cookie bark
- Krusteaz Triple Chocolate Chunk cookie mix
- egg
- butter
- almond bark
Krusteaz Cookie Mix, Triple Chocolate Chunk, 17.5-Ounce Boxes (Pack of 2)
Baker’s Corner Make Your Own Almond Bark, Microwaveable Vanilla Coating for Baking, Toppings, Sweets – 2 Pck (3 lbs)Great Value Make Your Own Almond Bark, Microwaveable Vanilla Coating for Baking, Toppings, Sweets – 24 oz.
Can I use other kinds of cookies?
Heck yeah! I think most any kind of cookie with some visual pop and color contrast would be fabulous in cookie bark.
Just remember to alter the ingredients according to the type of cookie mix you’re using.
How to make triple chocolate chunk cookie bark
When it comes to cookie mixes, Krusteaz has got the homemade taste thing figured out, so start by baking a batch of their Triple Chocolate Chunk Cookies.
They’re in.credible, but don’t get carried away and eat them all.
Ok, you can have one…
Then you’ll melt some almond bark in the microwave and spread it in a thin layer on waxed paper. Go thinner than you think because it always looks thinner than it really is.
The cookie bark will be rich, so don’t overdo it with thick pieces.
Now crumble those cookies into big chunks and gently press them into the candy. It might seem like there’s an awful lot of cookies, but trust me, you’ll be glad when all is said and done.
Really fill it up with cookies!
Next melt the other half of the almond bark. Pour over cookie chunks and spread with a spoon or spatula to cover them smoothly.
All that’s left is to refrigerate it until firm, and then break it into irregularly shaped pieces.
It’s sooooo good! And it looks really pretty when packaged for a gift.
I’m also sharing the chocolate chunk cookie bark recipe on the Krusteaz website: click here.
Try my cherry-topped cheesecake with triple chocolate chunk cookie crust too!
Chocolate Chunk Cookie Bark
Ingredients
- 24 chocolate chip cookies
- 1 egg
- 1 stick butter softened
- 24 oz vanilla almond bark divided
Instructions
- Preheat oven to 350°F. Combine cookie mix, egg and butter until dough forms. Scoop dough onto ungreased cookie sheet and bake 10-11 minutes. Break into chunks once cooled.
- Line an 11x18-inch baking pan with waxed paper. Melt half of the almond bark in microwave according to package directions. Pour and spread in a thin layer on the waxed paper.
- Scatter cookie chunks across entire surface of bark. Melt the other half of the almond bark and pour over the top. Spread to cover. Place cookie sheet in refrigerator for 30-45 minutes or until bark is cooled completely. Break into irregular chunks to serve. Store in airtight container.
