This Cookies ‘N Cream Bark Recipe couldn’t be simpler. It makes for a great homemade holiday gift idea or dessert for a pot luck! This dessert whips up in a jiffy – only about 10 minutes. The hard/slow part is waiting for it to set! Be sure to check out the link at the end of the post for a cute packaging tutorial.
- wax paper
- 2 11-ounce bags white chocolate chips
- 1 cup semi-sweet morsels
- 14–16 cream-filled chocolate cookies (depending on how cookie-ish you want your bark – I used 16)
- Cover 1-2 baking sheets with wax paper. The number of sheets needed will depend on the size of your sheets. I used 2.
- Place your white chocolate chips in a double boiler over medium (or medium low depending on your stove…just hot enough to melt the chocolate) to get the chips melting. If you don’t have a double boiler (like me), use a heat safe bowl over a pot filled with roughly enough water to fill the pot 1 inch up the side. Note: The amount of water you need will vary depending on your bowl and pot, but basically, you want enough water so it doesn’t boil away but you don’t want the bottom of the bowl to touch the water.
- Repeat with the semi-sweet chocolate chips in a separate double-boiler (or pot set-up as described above).
- Meanwhile, get your cookies out. Place them in a large, sealed plastic bag (try to get the extra air out before sealing). Gently tap the cookies with a rolling pin or back of a large spoon…whatever you need to break the cookies into smaller pieces.
- *Optional step – Stir half your broken cookie pieces into the white chocolate before moving to the next step. Having made this now and seen a lot of the cookie pieces fall off when you just sprinkle them on top, I recommend this step, but you will not see stirred in cookies in the photos*
- When the white chocolate is melted, pour it the prepared baking sheet(s).
- With the back of a spatula, spread the chocolate out to an even layer – about 1/4 inch high or to your thickness preference.
- Pour the melted semi-sweet chocolate on top of the white chocolate and use a tooth pick to draw swirls in the chocolate, careful to not catch the wax paper below.
- Before the chocolate sets, sprinkle broken cookies (or remaining cookie pieces if you went with the optional step above) over the chocolate and gently press into the chocolate.
- Wait at least 1 hour with bark at room temperature. When bark is set, break into small pieces.
- And you’re done. See…I told you that was easy. Now go ahead and do a little taste test before packaging to give to your friends and family. 😉 You deserve it!
Note: If you don’t have a double boiler or pot set-up, you can place the chips in separate microwave safe bowls and heat at 30 second increments, stirring between each increment, until the chocolate is melted.
(Bottom line, you’re trying to melt the chocolate in two separate containers.)