Description
This viral cookie dough bark recipe is the most delicious healthy no-bake dessert! It is made with a few simple ingredients and combines an edible cookie dough with melted dark chocolate, topped with flaky sea salt. We broke it up into large pieces for a fun vegan-friendly dessert the whole family will love!
Ingredients
Scale
For the cookie dough layer
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup creamy drippy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup mini chocolate chips
For the chocolate layer
- 2/3 cup dark chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt – optional for topping
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl combine all of the cookie dough ingredients (almond flour, oat flour, peanut butter, maple syrup, vanilla, and pinch of salt), then fold in the mini chocolate chips. Make sure not to over mix the batter.
- Press the cookie dough into the lined pan into a rectangle shape that is about 12 inches long, 8-10 inches wide and 1/2 inch thick. Chill in the freezer for about 15 minutes until firm.
- Meanwhile, add the dark chocolate chips and coconut oil to a microwave-safe bowl and microwave it in 30-second intervals, stirring it in between until fully melted.
- Once the cookie dough layer is ready, remove it from the freezer and pour and spread the melted chocolate evenly over the top of the cookie dough. Work fast since the chocolate will start to set since you are spreading warm chocolate over the chilled cookie dough. If you have extra melted chocolate then drizzle more over the top in a diaganol once the chocolate layer begins to set a little. Then sprinkle with flaky salt if desired.
- Return the bark to the freezer until the chocolate layer is set. About another 15 minutes.
- Once the cookie dough bark is ready (both layers are set and firm), remove it from the freezer, transfer it to a cutting board (make sure to peel off the parchment paper layer) and use a shark kitchen knife to cut it into large pieces.
- Serve and enjoy!
Notes
- Make sure to use a nice drippy peanut butter that has been stirred well or the cookie dough layer will not set properly.
- I used mini chocolate chips for the cookie dough layer but regular chocolate chips can also be used.
- To make this cookie dough bark vegan, use vegan chocolate chips.
- Store leftover bark in an airtight container in the refrigerator for up to 5 days. Or freeze in a freezer-safe container for up to one month.
- Prep Time: 40 minutes (includes chill time)
- Category: Healthy Desserts
- Method: No Bake
- Cuisine: American
