Cookie Dough Bark Candy

Cookie dough bark candy stacked and on a yellow candy dish.

Print Recipe

5 from 4 votes

Delicious no-bake cookie dough in a bark candy. Crispy pieces of chocolate bark candy with cookie dough.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Dessert

Keyword: bark candy, chocolate chip, cookie dough

Servings: pieces

Calories: 299kcal

Author: Jennifer Soltys

Equipment

Ingredients

1 cup butter unsalted, slightly melted
1 cup light brown sugar packed
½ cup sugar
2 tsp vanilla extract
2 cup flour heat-treated (see below)
¼ tsp salt
1 cup Mini chocolate chips
8 oz semi sweet Baker’s chocolate broken into squares

Instructions

Line a 9.5” x 13” baking sheet with parchment paper.
Place flour in a large microwave safe bowl. Cook on high in microwave for 2 minutes. Remove bowl from microwave, stir well and check temperature using a meat thermometer. Temperature of flour should be higher than 175 degrees F. If that temperature is not yet reached, place flour back in microwave for another minute on high heat then check again. Heat-treated flour will be a bit chunky and stuck together after coming out of the microwave. Stir it well then pour all flour into a strainer and sift into a new clean bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer when done - throw those little pieces out. Set the flour aside for now.
2 cup flour
In a large bowl, beat together butter, brown sugar, granulated sugar, salt, and vanilla. Beat until well mixed (a minute or two).
1 cup butter, 1 cup light brown sugar, ½ cup sugar, 2 tsp vanilla extract, ¼ tsp salt
Add in flour and salt and beat just until mixed (do not over mix). If the mixture looks too dry and crumbly, beat in an additional tablespoon of melted butter until the mixture looks soft enough to press into the baking sheet.
Stir in mini chocolate chips until well mixed.
1 cup Mini chocolate chips
Press cookie dough mixture (leaving 1/3 cup aside to use later for topping) into the lined baking sheet.
Place baking sheet of cookie dough into the freezer for 5 minutes.
In a small microwave-safe bowl, heat chocolate for 1 minute on high heat. Remove from microwave and stir well. If chocolate is not all melted, remove from microwave and continue to heat in 30-second intervals (stirring well after each 30 seconds) until fully melted.
8 oz semi sweet Baker’s chocolate
Use a spatula to spread melted chocolate evenly over chilled cookie dough, then immediately top with the leftover 1/3 cup of cookie dough. You’ll need to do this step quickly as the chocolate will start to harden quickly on the chilled cookie dough. Press cookie dough into the melted chocolate so that it sticks and doesn’t fall off later.
Place baking tray in fridge for 30 minutes to chill, so chocolate can harden.
Remove from fridge and use a sharp knife to cut bark into pieces.
Store chocolate bark in a sealed food-safe container at room temperature for up to 3 days. If it is warm in the house, store in fridge so chocolate doesn’t melt.

Nutrition