Chocolate Cookie Bark Food

CHOCOLATE COOKIE BARK

Steps:

• Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
• Combine semi-sweet chocolate and remaining cookie crumbs.
• Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into small pieces to serve.

COOKIE BARK

Steps:

• Line a small baking sheet with parchment paper.
• Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer.
• Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve.

CHOCOLATE CHIP AND PEPPERMINT COOKIE BARK

Steps:

• Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints.
• In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.
• Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes.
• In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
• With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
• Cut this bark into bars instead of breaking it into pieces, if desired.

CHOCOLATE COOKIE BARK

Steps:

• PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.
• Microwave until completely melted, following directions on package.
• Add peanut butter to white chocolate; stir until well blended.
• Crumble half the cookies over chocolate in each bowl; mix well.
• DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates.
• Cut through chocolate mixtures several times with knife for marble effect.
• REFRIGERATE at least 1 hour or until firm. Break into 14 pieces.
• Store in airtight container in refrigerator.
• Variation:.
• Cranberry-Kissed Chocolate Cookie Bark.
• Omit peanut butter. Prepare chocolate mixtures and marbleize as directed. Immediately sprinkle evenly with 1/4 cup dried cranberries. Refrigerate at least 1 hour, then break into pieces as directed.

CHOCOLATE PEPPERMINT BARK COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
• Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
• Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

CHOCOLATE CARAMEL COOKIE BARK

Steps:

• Preheat oven to 350°F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
• COOKIE: Beat butter, sugars, vanilla and water until smooth. Add remainin 3 ingredients and beat until mixture is combined.
• Spread dough to cover prepared baking sheet.
• Bake in preheated oven for 15 minutes.
• TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
• Remove from oven. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
• Cool in refrigerator until chocolate is set. Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.

CRISPY COOKIE BARK RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
• Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
• Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
• Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
• Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
• Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
• Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
• Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
• Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
• Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
• Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
• Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
• Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
• Serve the pieces immediately or store in the refrigerator until desired.
• Enjoy!