This Cookie Dough Bark is crazy good. You won’t be able to stop snacking on this perfect dessert.
I think it’s fair to say that cookie dough is my love language.
There has been an embarrassing amount of times that I have made cookies solely so that I can eat a little bit of the batter. (That’s possibly the only reason I ever make cookies . . . . )
And as shameful as it is, not one single person other than me as eaten any of the Easter Egg Cookie Dough Truffles.
If you love cookie dough as much as I do, you need this Cookie Dough Bark in your life.
How to Make Cookie Dough Bark
This is a brief overview on how to make this very simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Pre-bake your flour. Flour can contain E. coli. For that reason, we bake it before using it in what would otherwise be a “no bake” recipe.
- Make the cookie dough filling. Cream butter and sugar together. Add in vanilla and the baked flour. Finally add in some sweetened condensed milk.
- Make the bark. Spread melted chocolate on a baking sheet and then allow it to cool in the refrigerator for 15 to 30 minutes. Add in the cookie dough and chill for 15 to 30 minutes. Finally add the remaining melted chocolate chips and chill the whole thing.
- Break up the bark. Enjoy!
Storing
This can be stored in an airtight container for up to one week. To store it longer, keep it in the freezer. Stored in an air tight container, this will last in the freezer for 3 months. As with all recipes, use your best discretion when it comes to leftovers.
More No Bake Recipes
If you make this cookie dough bark or any of my other recipes, leave me a comment and let me know what you think!
Cookie Dough Bark
Ingredients
- 2 cups all purpose flour
- 1/2 cup of butter softened
- 3/4 packed brown sugar
- 2 tsps vanilla extract
- 14 oz sweetened condensed milk
- 1 cup mini chocolate chips
- 3 cups milk chocolate chips
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Spread the flour out on a baking tray. Bake for 5 minutes.
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.
- Once it is fully combined, stir in the mini chocolate chips.
- Melt 1 1/2 cups milk chocolate chips. While they are melting, like a 10 by 15 pan with wax paper. Spread the melted chocolate over the wax paper, being careful not to make it too thin (you won't be able to cover the whole surface area of the pan.
- Refrigerate for 15 to 30 minutes.
- Spread the cookie dough over the hardened chocolate in an even layer. Refrigerate 15 to 30 minutes.
- Melt the remainder of the chocolate, and pour over the cookie dough layer. Allow to harden and then break apart.
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