Chocolate Cookie Bark—Quick and Easy


Need a DIY chocolate gift for Valentines, birthdays or holidays? Chocolate cookie bark it is. Cookie crumbs make for a super flavor and texture against the snap of your chocolate. Quick. Pretty. Easy!


What You Need for Cookie Bark

Do you have chocolate chips and some extra cookies in your cupboard? That's minimally what you'll need for cookie bark. Additions like citrus zest or dried or candied fruits dotting the top add color and "flavor brightness" to contrast the sweetness. Of course, you'll want to make sure these pair well with your cookie crumbs.


Try these infallible flavor combinations:

  • Gingersnap cookies | dark chocolate | candied ginger

  • Chocolate chocolate cookies | dark chocolate | dried cherries | salt flakes

  • Snickerdoodle cookies | dark chocolate | orange zest | cinnamon dust

  • Chocolate chip cookies | milk chocolate | coconut flakes

  • Macadamia cookies | white chocolate | orange zest

  • Peanut butter cookies | milk chocolate | freeze dried dried strawberries

  • Pecan sandies | milk chocolate | lemon zest

How To Make Cookie Bark


At Blue Hen Cookies we use Guittard couverture chocolate for our cookie bark. But you don't need that; just fish around your cupboard for chocolate chips—milk, semi-sweet, bittersweet or white—and you won't need to mettle with tempering.


INGREDIENTS (yield: 6-8 pieces of bark)

1 cup chocolate chips (6 ounces), more or less

4-6 cookies, chopped

Optional additions: diced dried fruits or freeze dried fruits | coconut flakes | nuts and seeds | etc

Optional dustings: powdered sugar | ground spices like cinnamon, cardamom or ginger | course salt or salt flakes


Line the bottom of a baking sheet with parchment or waxed paper. A silicone liner works well too. (We use a silicone chocolate bar mold, just for the sake of conformity for our cookie boxes. You can find them in all shapes and sizes online.)


Melt the chocolate in a microwave in 30-second increments, stirring at each increment, until fully melted. Optionally use a double-boiler over stovetop, stirring frequently, if not constantly, until fully melted.


Pour the chocolate onto the parchment and spread it out so it's about 1/4-inch or so thick.


Evenly sprinkle the top with the cookie crumbs then use a fork to wiggle and nudge the cookies into the chocolate, so that some of the crumbs are tucked inside the chocolate. This will also help to thin out your bark as the chocolate spreads out on your pan.

Blue Hen Chocolate & Black Currant Cookie Bark with Maldon Sea Salt Flakes. We used a chocolate bar mold here. They pop right out nice and square.

Sprinkle on your optional toppings. Nudge and tuck them in a little so that the chocolate will solidify around the cookies and the toppings. Now is the time to sprinkle course salt, nuts and seeds, but hold off on dusting with ground spices or sugar until the chocolate is solidified.


Place the pan in the fridge, uncovered, for 20-30 minutes or so, until solidified.


Remove from fridge and cut or break into rough pieces. Sprinkle on your ground spices, sugars and garnishes.


Below: We've wrapped up our Chocolate Black Currant Cookie Bark with a mini lavender bundle for our Valentine Cookie Box.