Cookie Dough Bark
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 44
- Saturated Fat
- 19
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 10
- Cholesterol
- 45
- Sodium
- 182
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
1 1/4 cups almond flour
1/4 cup peanut butter powder
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
4 ounces bittersweet chocolate, roughly chopped
4 ounces white chocolate, roughly chopped
Roasted salted peanuts, roughly chopped, for garnish
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.