Description
This Peanut Butter Chocolate Chip Cookie Bark is a decadent, no-bake treat combining smooth milk chocolate, creamy peanut butter swirls, and crunchy chocolate chunk cookies. Perfectly sweet and easy to prepare, it’s a delightful dessert that hardens into crispy bark pieces, ideal for sharing or indulging anytime.
Ingredients
Scale
Chocolate Base
- 16 ounces (454 grams) good quality milk chocolate, melted
Peanut Butter Swirl
- 4 ounces (113 grams) creamy peanut butter, warmed until pourable
Toppings
- 3 Otis Spunkmeyer Chocolate Chunk Cookies (340 grams), crumbled
- ¼ cup (43 grams) semisweet chocolate chunks
Instructions
- Prepare the Baking Sheet: Line a baking sheet with wax paper to prevent sticking and make removal easier once the bark is set.
- Spread Melted Chocolate: Pour the melted milk chocolate onto the prepared wax paper and use a spatula or spoon to spread it evenly into a thin layer.
- Add Peanut Butter Swirls: Drizzle the warmed peanut butter over the spread chocolate and use a utensil to lightly swirl the two together, creating a marbled effect.
- Top with Cookies and Chocolate Chunks: Sprinkle the crumbled chocolate chunk cookies evenly over the chocolate mixture and gently press down to adhere. Repeat the process with the semisweet chocolate chunks to add texture and extra chocolate flavor.
- Chill to Harden: Place the baking sheet in the refrigerator or freezer for about 2 hours until the bark is fully hardened and set.
- Serve and Store: Once hardened, break the bark into 12 pieces and store them in an airtight container in the fridge until ready to serve.
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- If peanut butter is too thick, warm it slightly to make it easier to swirl with chocolate.
- Allow the bark to chill completely to ensure clean breaks and solid texture.
- Store bark in an airtight container in the refrigerator to maintain freshness and prevent melting.
- This recipe is great for gift-giving when packaged in decorative bags or boxes.
