Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Cookie Dough Bark
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 182 mg
Snacking on cookie dough can be as tasty (or tastier!) than eating baked cookies, so we decided to take it a step further by coating it with chocolate for an amazing take on candy bark. We created a special peanut butter cookie dough that substitutes almond flour for all-purpose flour and doesn’t contain eggs so it’s perfectly safe and delicious to eat raw. We spread it out thinly, layer it with dark chocolate, then swirl in white chocolate and finish it with a sprinkle of roasted peanuts. Break it into pieces large or small to share with all your cookie dough fans.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 182 mg
Ingredients
Directions
Special equipment:
an offset spatula- Line a small sheet pan with parchment paper. Set aside.
- Combine the almond flour, peanut butter powder, melted butter, brown sugar, vanilla and salt in a medium bowl and mix until combined. Spread the mixture out onto the prepared sheet pan and pat into a smooth, even 7-by-9-inch rectangle. Place in the freezer for about 10 minutes while you melt the chocolate.
- Place the chocolates in separate microwave-safe bowls. Microwave the bowls one at a time in 30 second intervals, stirring in between each, until fully melted, about 1 minute 30 seconds for each bowl.
- Remove the dough from the refrigerator. Working quickly because the chocolate will begin to harden immediately on the cold dough, spread the bittersweet chocolate evenly over the surface of the dough with an offset spatula. Immediately drizzle the white chocolate on top and quickly use a toothpick to create a swirl pattern. Immediately top with the chopped peanuts. Place the cookie bark back in the freezer for at least 1 hour and up to overnight.
- Break the bark into pieces and serve. The bark will keep refrigerated in an airtight container for up to 4 days.
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