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This rich cookie dough bark blends smooth chocolate with yummy cookie dough in every chunk. I whipped up this snack for those times when you're dying for cookie dough but need something you can easily share with friends.
I first threw this bark together during a flick night with my buddies, and it vanished quicker than any sweet I've ever brought out. Now it's what I turn to whenever I need a fast, fancy treat that makes both chocolate fans and cookie dough lovers happy.
What You'll Need
- Almond flour: Gives you that real cookie dough feel while keeping things gluten free
- Melted coconut oil: Sticks everything together and adds a bit of richness grab unrefined for better taste
- Maple syrup: Brings natural sweetness make sure to use real maple syrup not the breakfast kind
- Chocolate chips: Work in both the dough and the outer layer go for good ones that melt nicely
How To Make It
- Mix Your Cookie Dough:
- Stir together almond flour, melted coconut oil, and maple syrup in a bowl until it looks like damp sand. When you squeeze it, it should stick together. Mix in 1/4 cup of chocolate chips so they're spread out evenly, giving you that classic cookie dough vibe.
- Spread Out Your Base:
- Put parchment paper on a small baking sheet or big plate, leaving extra hanging over so you can lift the bark later. Drop your cookie dough mix onto the paper and push it down with your hands to make a flat layer about 1/4 inch thick. Try to keep the edges straight for a neat look.
- Pour On The Chocolate:
- Melt the other 3/4 cup of chocolate chips in a double boiler or zap them in the microwave for 30 seconds at a time, stirring until they're smooth. Pour this melted chocolate all over your cookie dough and spread it around with a spatula, making sure to cover everything right to the edges.
- Chill And Break Apart:
- Stick the whole tray in the freezer for at least an hour or until the chocolate gets hard. After it's firm, take it out and either cut it with a knife or just snap it into random chunks. It tastes best right away.
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The maple syrup in this treat does something special that normal sugar just can't match. It doesn't just make things sweet but adds a depth that reminds me of cookies fresh from the oven. My nieces always fight over who gets the edge pieces where the chocolate gets a bit thicker, what they call "the ultimate bite."
How To Keep It Fresh
You'll need to keep this cookie dough bark in the freezer since it gets soft really fast at room temp. Put the pieces in a sealed container with parchment paper between them so they don't stick together. It'll stay good in the freezer for up to a month, though at my place it barely makes it through the week. If you like it a bit softer, let it sit out for about 5 minutes before you eat it.
Fun Twists To Try
The standard recipe works great as a starting point for your own ideas. You can add some vanilla to the cookie dough for that familiar taste, or throw in some chopped nuts for crunch. White chocolate works great instead of regular chocolate, especially if you mix dried cranberries into the dough. For fancy occasions, sprinkle some flaky sea salt on top while the chocolate's still wet for an awesome sweet-salty combo.
Ways To Enjoy It
This bark tastes great by itself, but it's amazing when crumbled over vanilla ice cream or layered with whipped cream and fresh berries. Cut it into even squares and pack them in a clear bag with a ribbon for a thoughtful homemade gift. I once put together a dessert board with this bark next to fresh fruit and other little treats for a dinner party, and everyone couldn't stop talking about how good it looked.
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This bark makes an easy yet fancy dessert that's just as fun to create as it is to devour!
Frequently Asked Questions
- → Can I substitute the almond flour with something else?
You can swap almond flour for oat flour if you need a nut-free option. You could try coconut flour too, but only use about 1/3 cup and you might need to add more wet stuff since it soaks up liquids fast.
- → How long does cookie dough bark last in the freezer?
When you put it in a sealed container with parchment paper between layers, this bark can stay good for up to 3 months in your freezer.
- → Is this cookie dough bark safe to eat?
It's totally safe because there aren't any raw eggs in it. The almond flour mix doesn't need cooking, so you can enjoy it without any worries.
- → Can I add mix-ins to the cookie dough layer?
You bet! Throw in some chopped nuts, dried fruits, or even crunched-up pretzels to the cookie mixture for extra crunch and different flavors.
- → What kind of chocolate works best for the topping?
Semi-sweet chips work really well, but milk chocolate makes it sweeter and dark chocolate gives a stronger, less sweet taste. Better quality chocolate will make everything taste and feel nicer.
- → Can I make this treat vegan?
For sure, just make sure you get vegan chocolate chips. Everything else in the recipe is already plant-based like the almond flour, coconut oil, and maple syrup.