Edible Dough Shards

Cookie Dough Bark takes everything you love about classic cookie dough and elevates it into an even more delightful, no-bake experience. This irresistible treat combines creamy, edible cookie dough with a crisp chocolate shell, creating a harmonious blend of textures and flavors that will captivate any dessert enthusiast.

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My Obsession with Cookie Dough Led to This Irresistible Bark!

As a self-proclaimed cookie dough connoisseur, I admit I whip up my edible cookie dough more often than I probably should! There’s just something inherently comforting and utterly delicious about that raw dough flavor.

However, I sometimes find myself facing a bit of a sugar crash after indulging in the classic version. This inspired me to create a recipe that captures all the incredible flavor of traditional cookie dough but with a healthier twist. My goal was to craft a satisfying treat that minimizes refined sugars (depending on your chocolate choice) and substitutes white flour with wholesome oats.

The result? This incredibly rich and chocolatey cookie dough bark. The oat-based dough mimics the authentic taste of real cookie dough so perfectly, you’ll be amazed. Plus, it comes together significantly faster since there’s no need for the heat-treating process typically required for flour.

The idea to transform it into a “bark” was pure genius, if I do say so myself! Because, really, what could be better than plain cookie dough? Layering it with a crisp, decadent chocolate shell, of course! This bark form makes it easy to portion, share, and truly indulge.

I always keep a secret stash of these broken pieces in my freezer, and I won’t lie… I absolutely love sneaking a few straight from the bag. The cold, chewy dough encased in snappy chocolate is simply divine. If you share my deep love for cookie dough, this is one recipe you absolutely must experience. It’s a game-changer for satisfying those sweet cravings!

Essential Ingredients for Perfect Cookie Dough Bark

Crafting this delightful cookie dough bark requires a handful of simple, wholesome ingredients that come together to create an unforgettable flavor profile. Each component plays a crucial role in achieving that authentic cookie dough taste and satisfying texture, topped with a luscious chocolate layer.

• Oats: The secret to our healthier, no-bake cookie dough base. Old-fashioned rolled oats are ideal. When blended finely, they transform into a flour-like consistency, providing structure and a slightly nutty flavor without the need for traditional white flour. For a gluten-free option, ensure you use certified gluten-free oats.
• Coconut Oil: This ingredient binds the dough and adds a subtle richness. I recommend using refined coconut oil if you prefer a neutral flavor, as it has a less pronounced coconut taste compared to unrefined versions. Make sure it’s melted but not hot, to ensure it blends smoothly and doesn’t affect the chocolate chips.
• Maple Syrup & Vanilla Extract: These two are the dynamic duo for achieving that iconic, sweet, and comforting cookie dough flavor. Always opt for pure maple syrup, not pancake syrup, as it provides a natural sweetness and depth that imitation syrups simply can’t match. High-quality vanilla extract is also key for a rich, aromatic finish.
• Salt: A small pinch of salt works wonders by balancing the sweetness of the maple syrup and chocolate. It enhances all the other flavors, making the entire bark taste more vibrant and complex. Don’t skip it!
• Chocolate Chips: For the dough itself, I prefer adding mini semi-sweet chocolate chips for little bursts of chocolatey goodness throughout. For the topping, get creative! Milk chocolate offers a creamy, sweet contrast, while dark chocolate provides a sophisticated, slightly bitter note that pairs beautifully with the sweet dough. You can even use a blend of chocolates for a unique flavor dimension.

Crafting the Perfect Chocolate Chip Cookie Dough Bark: Expert Tips for Success

Making this cookie dough bark is wonderfully straightforward, but a few key tips can elevate your creation from good to absolutely fantastic. Follow these guidelines for a flawless, delicious, and easy-to-manage no-bake dessert every time.

• Prepare Your Surface with Parchment Paper: This is arguably the most crucial step for easy removal. Lining your sheet pan with parchment paper ensures that your bark will lift off effortlessly once chilled, preventing any sticky situations or broken pieces. A silicone mat can also work effectively.
• Control Coconut Oil Temperature: When melting your coconut oil, heat it just until it becomes liquid. It should be warm, not hot. If the coconut oil is too warm, it can cause the mini chocolate chips in your dough to melt prematurely, leading to a less appealing texture and appearance. A gentle microwave or a double boiler method works best.
• Allow a Brief Thaw Before Cutting: After removing your cookie dough bark from the freezer, resist the urge to cut it immediately. Let it sit out at room temperature for just a minute or two. This slight softening will prevent the chocolate from cracking and shattering, allowing for cleaner, more precise slices.
• Choose Your Cut: Sharp Knife for Clean Edges, Hands for Rustic Charm: For beautifully defined, neat pieces, use a sharp knife. For the cleanest cuts, run your knife under hot water, wipe it dry, make a slice, and repeat this process for each cut. If you prefer a more natural, rustic, and whimsical look, simply break the bark into irregular pieces with your hands. Both methods yield delicious results!
• Optimal Storage in the Freezer: While this bark can be stored in the fridge, it truly shines when kept in the freezer. Not only does it hold its shape and firmness better, but the cold temperature also enhances the flavor and chewiness of the cookie dough, creating a delightful contrast with the snappy chocolate. It’s an extra special treat when enjoyed straight from the freezer.

5 from 6 votes

Cookie Dough Bark Recipe

By
Chelsea Lords

This irresistible Cookie Dough Bark combines all the best parts of edible cookie dough with a smooth, snappy chocolate shell. A quick, no-bake dessert that’s perfect for any occasion! Find ingredients to shop this recipe here.

Prep Time:

15 minutes
minutes

Chilling Time:

30 minutes
minutes

Total Time:

45 minutes
minutes

Servings:

16
servings

Equipment

• Medium bowl
• Sheet pan
• Parchment paper
• High-powered blender
• Sharp knife

Ingredients

For the Edible Cookie Dough (see note 1)

• 2
  cups
  old-fashioned oats
  (blended until fine like flour)
• 1/4
  cup + 1 teaspoon
  melted coconut oil
  (divided for dough and chocolate topping)
• 1/4
  cup
  maple syrup
  (pure, see note 2)
• 1
  teaspoon
  vanilla extract
• 1/8
  teaspoon
  salt
• 1/3
  cup
  mini chocolate chips

For the Topping

• 3/4
  cup
  chocolate chips
  (milk, semi-sweet, or dark, as preferred)

Instructions

• First, measure 2 cups of old-fashioned oats. Transfer them to a high-powered blender and process until they achieve a fine, flour-like consistency. Once blended, transfer the oat flour to a medium-sized mixing bowl.
• To the oat flour in the bowl, add 1/4 cup of melted coconut oil, pure maple syrup, vanilla extract, and salt. Stir all these ingredients thoroughly until they are well combined and form a cohesive dough. Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
• Line a standard sheet pan with parchment paper. Press the prepared cookie dough evenly onto the parchment paper, forming a layer approximately 1/4-inch thick. Place the sheet pan in the freezer for 5–10 minutes to allow the dough to firm up slightly.
• While the cookie dough chills in the freezer, prepare your chocolate topping. In a microwave-safe bowl, combine 3/4 cup of your chosen chocolate chips (milk, semi-sweet, or dark) and the remaining 1 teaspoon of coconut oil. Microwave in 20-second intervals, stirring well after each burst, until the chocolate is fully melted and smooth. Be careful not to overheat it.
• Remove the chilled cookie dough layer from the freezer. Pour the warm, melted chocolate evenly over the dough, spreading it gently with the back of a spoon to create a smooth, consistent layer.
• Return the sheet pan with the bark to the freezer for a minimum of 30 minutes, or until the chocolate topping is completely set and firm to the touch.
• Once fully firm, remove the bark from the freezer. To achieve clean, sharp pieces, warm a sharp knife under hot water, dry it thoroughly, and then slice through the bark. Repeat this hot knife technique as needed for each cut. Alternatively, for a more rustic look, you can simply break the bark into irregular pieces with your hands.

Recipe Notes

Note 1: This particular cookie dough base is inspired by my protein-packed edible cookie dough recipe, offering a slightly healthier profile. If you’re seeking a more traditional, indulgent cookie dough experience, be sure to check out my original Edible Cookie Dough recipe.

Note 2: For the best flavor and natural sweetness, it is essential to use real maple syrup. Avoid using pancake syrup, which often contains artificial ingredients and high-fructose corn syrup. Authentic maple syrup typically lists only one ingredient: pure maple syrup.

Storage: To preserve its freshness and texture, store your Cookie Dough Bark in an airtight bag or container. It can be kept in the refrigerator for up to one week. However, for optimal enjoyment, especially to maintain its crisp chocolate and chewy dough texture, I highly recommend storing it in the freezer for 2–3 months. It truly tastes exceptional when enjoyed cold straight from the freezer!

Nutrition Information

Serving:
1
serving

|

Calories:
90
kcal

|

Carbohydrates:
25
g

|

Protein:
1
g

|

Fat:
3
g

|

Fiber:
0.1
g

|

Sugar:
3
g

|

Iron:
0.1
mg

Nutrition information is automatically calculated and should only be used as an approximation. Values may vary based on specific ingredients and brands used.

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