Chocolate Cookie Bark Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
• Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
• Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
• Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
• Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

Steps:

• Line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray.
• Pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon.
• Melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces.
• Scrape the mixture into the prepared pan and chill 1 hour.
• Remove the bark from the pan and peel off the waxed paper.
• Set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces.
• Store in an airtight container.

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

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.

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.

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.

Steps:

• Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
• In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
• In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
• Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
• Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.