This sweet treat is simple to make and uses only 3 ingredients, or 4 if you include salt, but you could add as many different toppings as you please. Make sure you buy extra crisp chocolate chip cookies, as you’ll want to snap the bark into shards before serving.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 14 store-bought chocolate chip cookies, such as Tate’s
- 12 ounces semisweet chocolate chips
- 1/4 cup chocolate covered toffee pieces, such as Heath Bits O’ Brickle
- Flaky sea salt, for sprinkling
Instructions
- Line a half baking sheet with parchment paper.
- Lay out the cookies in three rows of four, making sure the cookies are as close together as possible without overlapping.
- Add the chocolate chips to a microwave-safe bowl. Microwave in 30-second increments on 30% power, stirring between each, until melted and smooth.
- Pour the chocolate evenly over the cookies. With the back of a spoon, spread the chocolate over the cookies until they are completely covered. Working quickly, sprinkle over the chocolate covered toffee pieces. Break the remaining two cookies into small pieces and sprinkle over the top, followed by flaky sea salt.
- Set aside and let set, 1 to 2 hours. (If you are in a hurry, you can pop into the freezer until set, about 15 minutes.) Break into pieces and serve. Store the leftovers in an airtight container in the freezer.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 372 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 177 mg |
Reviews
I was watching this show while getting ready for a family BBQ and wondering what I was going to make for dessert. This was perfect! So easy & who doesn’t love chocolate. Thanks Ree!
Delicious and easy! I love that you can keep it in the freezer and just have a small bit now and then. I used the extra 2 cookies to fill in the gaps between the cookies before putting the chocolate over them.
This is simple and easy to make. Addicting too. It’s nice to have for quick snack. I store in the refrigerator and some in freezer for later use. I used homemade chocolate chip cookies instead of store bought cookies, as I am gluten free and don’t like many of the gluten free store bought cookies. The sea salt on top cuts the sweetness. I also did not top with more cookie crumbs, only toffee bits. This is versatile. Could use any cookie with whatever chocolate you want ( semi sweet, dark, white) with whatever toppings you want. I’m thinking peanut butter cookies covered in dark chocolate and topped with peanut butter chips.
Sometimes you just need a quick sweet treat for an event, or just to have in the house. I like making layered cookies like this (e.g., Magic Bars), and this one is simple–and simply delicious. The chocolate-melting in the microwave is the trickiest part–it can quickly seize if you’re not careful. Otherwise–delicious and worth making.
I think the chocolate between the cookies is wasted. If I were to make this again, I would just ‘paint’ each cookie with the chocolate and then proceed with the toppings. Between the Tate’s cookies and the Heath bar topping, it is an expensive treat.
Can’t save!!!
Why can’t I save any recipes??!!
I am not a fan of toffee but thought I would try this with peanut butter chips, broken Butterfinger bars or butterscotch chips. This would be so much fun to make with my grandkids.
Again no information on how to make this recipe and I can’t save it to my board because I get an error message saying that your server is down for the second week in a row. Very frustrating.