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Cookie dough bark broken into rustic chocolate shards

Cookie Dough Bark

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This cookie dough bark recipe is a rich, no-bake Southern treat made with edible cookie dough layered between smooth, melted chocolate. It’s quick, safe to eat, and totally customizable with fun mix-ins like pretzels, sprinkles, or crushed cookies. Perfect for gifting, sharing, or sneaking straight from the freezer—this is comfort food at its sweetest.

  • Total Time: 40 minutes
  • Yield: 12 servings / bark pieces

Ingredients

Scale

For the Edible Cookie Dough:

  • ½ cup unsalted butter, softened

  • ½ cup light brown sugar, packed

  • 1 tsp vanilla extract

  • 1 cup heat-treated all-purpose flour

  • ¾ cup mini chocolate chips

  • Pinch of sea salt

For the Chocolate Bark Layers:

  • 2 cups semi-sweet chocolate (bars preferred), chopped

  • Optional: ½ cup white chocolate, chopped (for swirling)

  • Optional toppings: crushed pretzels, sprinkles, flaky salt, Oreo crumbs

Instructions

 

 

  • Heat-Treat the Flour:
    Spread flour on a baking sheet and bake at 350°F for 5–7 minutes, or microwave in a safe bowl in 30-second intervals until it reaches 165°F. Let cool completely.

  • Make the Edible Cookie Dough:
    In a large bowl, cream the softened butter and brown sugar for 2–3 minutes until light and fluffy. Add vanilla extract and cooled flour. Stir to combine. Fold in mini chocolate chips and sea salt. Set aside.

  • Melt the Chocolate:
    In a microwave-safe bowl, melt semi-sweet chocolate in 20-second intervals, stirring between each round until smooth. Optional: Melt white chocolate separately for drizzle/swirl effect.

  • Assemble the Bark:
    Line an 8×8 baking pan with parchment paper. Pour in half of the melted semi-sweet chocolate and spread evenly. Layer the cookie dough over the chocolate using a spoon or spatula. Pour the remaining melted chocolate on top and smooth out. Swirl in white chocolate and sprinkle toppings if desired.

  • Chill and Serve:
    Freeze for 25–30 minutes, or refrigerate until firm. Remove from pan, break into shards, and serve.

 

Notes

 

  • Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.

  • Let bark sit at room temp for 10–15 minutes before serving for best texture.

  • This recipe is safe to eat raw—no eggs and heat-treated flour only.

  • Author: Lena Marlowe
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American, Southern-Inspired
  • Diet: Vegetarian

Find it online: https://www.beautybuzzs.com/cookie-dough-bark/