Cookie Butter Bark

Cookie butter bark.

NEED I SAY MORE.

If you remember from my cookie butter fudge recipe, I have a TON of cookie butter from my massive excitement of seeing it kosher at Walmart for $3.

Anyways, now that Ive calmed down, just a little bit, Im trying to get it OUT of my house because its just too good, and doesn’t work well when you’re trying to stay healthy. If I listen really carefully at night I can hear it calling my name from the kitchen pantry.

SO in my attempt to use it up, I made this chocolate and cookie butter bark and plan on giving it out so that

a) I will not be tempted

b) this is how I make friends.

The best part about this is that its so easy, and the results are insane. Semi sweet chocolate mixed with decadent cookie butter, that has a slight  salty crunch from the Maldon, omg my mouth is watering.

So in case we are not friends right now, (lets change that) or you live far away, heres the recipe so you can make it for yourself and make more friends!

Cookie Butter Bark

Cookie Butter Bark. No summary needed.

5 from 1 vote

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Course: Dessert

Keyword: cookie butter bark, easy bark, homemade bark

Servings: 10 -12 pieces

Author: Sam Adler

Ingredients

• 2 cups good quality semi sweet chocolate chunks separated
• 1 13.4 oz crunchy cookie butter jar or 1 1/2 cups cookie butter
• 1/2 cup confectioners sugar
• 2 Tablespoons butter or margarine melted
• Maldon sea salt optional

Instructions

• Line a cookie sheet or half sheet pan with parchment paper.
• In a small glass bowl melt 1 cup of the chocolate chunks in the microwave, 30 seconds at a time until fully melted.
• Spread the chocolate evenly over the parchment paper into a 9x13 rectangle, making sure not to spread it too thin. An offset spatula works really well here.
• Cool in the fridge for 10 minutes.
• In a medium bowl or the bowl of an electric mixer, add the cookie butter, confectioners sugar, and melted butter, mix on medium till combined.
• Remove the chocolate from the fridge, and spread the cookie butter mixture evenly on top of the chocolate. Make sure not to spread the cookie butter over the chocolate edge.
• Melt the other cup of chocolate and spread it over the cookie butter layer this time going over the cookie butter edge so that its enclosed between the chocolate.
• Place in fridge for a minimum of 20 minutes, or until the chocolate has hardened.
• Cut off the edges to even out the rectangle, and then cut into even squares.
• Sprinkle with sea salt.
• Keep in fridge.
• Enjoy!