Cookie Dough Bark
Cookie Dough Bark has all the best parts of cookie dough, finished with a smooth chocolate shell. Shop this recipe here.
Servings: 16 servings
Cost: $6.12
Equipment
Ingredients
Edible Cookie Dough (see note 1)
- 2 cups old-fashioned oats blended
- 1/4 cup + 1 teaspoon melted coconut oil divided
- 1/4 cup maple syrup see note 2
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup mini chocolate chips
Topping
- 3/4 cup chocolate chips milk, semi-sweet, or dark
Instructions
- Measure oats to get 2 cups then blend them in a high-powered blender until they resemble a fine flour. Transfer to a medium bowl.
- Add 1/4 cup melted coconut oil, maple syrup, vanilla, and salt to the bowl. Stir until combined. Gently fold in mini chocolate chips.
- Line a sheet pan with parchment paper. Press the cookie dough into an even 1/4-inch layer. Freeze for 5–10 minutes.
- While the bark chills, add 3/4 cup chocolate chips and 1 tsp coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth.
- Pour melted chocolate over chilled cookie dough layer and spread evenly with the back of a spoon.
- Return to freezer for at least 30 minutes, or until firm.
- Remove from the freezer and cut into pieces. For clean cuts, run a sharp knife under hot water, dry it, slice, and repeat as needed.
Video
Notes
Note 1: This cookie dough is based on my protein-packed edible cookie dough. If you’re looking for a more classic indulgent version, check out my original edible cookie dough.
Note 2: Use real maple syrup here—not pancake syrup. It should be the kind with just one ingredient.
Storage: Store the bark in an airtight bag in the fridge for up to a week or in the freezer for 2–3 months. I recommend keeping it in the freezer as it holds its shape better and tastes amazing cold!
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Fiber: 0.1g | Sugar: 3g | Iron: 0.1mg