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This decadent cookie dough bark offers the perfect blend of velvety chocolate and indulgent cookie dough in every bite. I created this treat as a solution for those moments when you crave cookie dough but want something more structured and shareable.
I first made this bark during a movie night with friends, and it disappeared faster than any other dessert I've ever served. Now it's my go to solution whenever I need a quick impressive treat that pleases both chocolate lovers and cookie dough fanatics alike.
Ingredients
- Almond flour: Creates the perfect cookie dough texture while keeping this treat gluten free
- Melted coconut oil: Binds everything together and adds subtle richness look for unrefined for best flavor
- Maple syrup: Provides natural sweetness choose pure maple syrup not pancake syrup
- Chocolate chips: Create both the cookie dough texture and the shell choose high quality for best melting
Step-by-Step Instructions
- Create the Cookie Dough Base:
- Combine almond flour, melted coconut oil, and maple syrup in a medium bowl until the mixture resembles wet sand. The texture should hold together when pressed between your fingers. Fold in 1/4 cup of chocolate chips, distributing them evenly throughout the mixture to create that classic cookie dough feel.
- Form the Base Layer:
- Line a small baking sheet or large plate with parchment paper, ensuring you have enough overhang to easily lift the bark later. Transfer your cookie dough mixture onto the parchment and use your hands to press and flatten it into an even layer about 1/4 inch thick. Try to create relatively straight edges for a more polished final appearance.
- Add the Chocolate Layer:
- Melt the remaining 3/4 cup chocolate chips using either a double boiler or microwave in 30second intervals, stirring between each until smooth and completely melted. Pour the melted chocolate over your cookie dough layer and use a spatula to spread it evenly across the entire surface, reaching all the way to the edges.
- Freeze and Serve:
- Place the entire tray in the freezer for at least one hour or until the chocolate layer is completely firm. Once set, remove from the freezer and either cut with a sharp knife or simply break into rustic pieces. Enjoy immediately for the best texture and flavor.
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The maple syrup in this recipe does something magical that regular sugar cannot. It not only sweetens but adds a complexity that reminds me of freshly baked cookies. My nieces always argue over who gets the corner pieces where the chocolate layer is slightly thicker, creating what they call "the perfect bite."
Storage Tips
This cookie dough bark must be stored in the freezer as it softens quickly at room temperature. Place pieces in an airtight container with parchment paper between layers to prevent sticking. The bark will keep beautifully for up to one month in the freezer, though in my house it rarely lasts more than a week. If you prefer a slightly softer texture, allow pieces to rest at room temperature for about 5 minutes before serving.
Creative Variations
The basic recipe serves as an excellent canvas for customization. Try adding a teaspoon of vanilla extract to the cookie dough base for classic flavor, or mix in chopped nuts for texture contrast. White chocolate works beautifully as an alternative to the chocolate topping, especially when paired with dried cranberries in the cookie dough base. For special occasions, sprinkle the top with flaky sea salt while the chocolate is still wet for a sophisticated sweet and salty combination.
Serving Suggestions
While delicious on its own, this bark elevates to spectacular when crumbled over vanilla ice cream or layered into a parfait with whipped cream and fresh berries. Cut into uniform squares and stack in a clear gift bag tied with ribbon for an impressive homemade gift. I once created a dessert charcuterie board featuring this bark alongside fresh fruit and other small treats for a dinner party, and guests couldn’t stop raving about the presentation.
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This bark is a simple and impressive dessert that’s as fun to make as it is to eat!
Frequently Asked Questions
- → Can I substitute the almond flour with something else?
Yes, you can substitute almond flour with oat flour for a nut-free version. Coconut flour would also work, but you'll need to reduce the amount to about 1/3 cup and possibly add more liquid as it's highly absorbent.
- → How long does cookie dough bark last in the freezer?
When properly stored in an airtight container with layers separated by parchment paper, this cookie dough bark can last up to 3 months in the freezer.
- → Is this cookie dough bark safe to eat?
Yes, it's completely safe as it contains no raw eggs. The almond flour base requires no baking, making this a worry-free treat to enjoy.
- → Can I add mix-ins to the cookie dough layer?
Absolutely! Try adding chopped nuts, dried fruit, or even crushed pretzels to the cookie dough mixture for added texture and flavor variations.
- → What kind of chocolate works best for the topping?
Semi-sweet chocolate chips work great, but you can use milk chocolate for a sweeter result or dark chocolate for a less sweet, more intense flavor. High-quality chocolate will yield the best texture and flavor.
- → Can I make this treat vegan?
Yes, just ensure you're using vegan chocolate chips. The rest of the ingredients (almond flour, coconut oil, and maple syrup) are already plant-based.