cookies and cream cookie dough bark (grain free & vegan option)
If you’re a fan of cookies and cream, then this Cookies & Cream Cookie Dough Bark is about to become your new favorite treat! This recipe takes the classic flavors of cookies and cream and combines them with the irresistible texture of cookie dough, all wrapped up in a rich white chocolate shell. The best part? It’s super easy to make, and you don’t even need to turn on the oven (except for a quick toast of the crumble, but that’s optional!).
Imagine layers of creamy white chocolate sandwiching a delicious homemade Oreo cookie crumble and soft cookie dough. Every bite is a perfect mix of crunch and chew, with just the right amount of sweetness. Whether you’re making this for a party, a quick dessert, or just because you’re craving something indulgent, this bark is sure to impress.
Ingredients
Cookie Dough Layer:
- 1.5 cups almond flour
- 1/3 cup tapioca starch
- 3 tbsp full fat , coconut milk
- Dash of salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup softened refined coconut oil, butter, or non-hydrogenated palm oil shortening (measured solid)
- 1/4 cup maple syrup, or any sticky sweetener
- 2-3 tablespoons granulated sweetener of your choice
Chocolate Shell:
- 2 cups dairy-free white chocolate chips
- 2 tablespoons refined coconut oil or non-hydrogenated palm oil shortening
Oreo Crumble:
- 1/2 cup almond flour or 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/4 cup black cocoa powder
- 1/4 cup coconut oil, softened
- 2 tablespoons maple syrup
- 2 tablespoons granulated sugar
Instructions
Prepare Your Workspace:
- Start by lining an 8x10 inch baking sheet with parchment paper. This will make it easy to remove the bark once it’s set.
Make the First Chocolate Layer:
- Melt the white chocolate chips and coconut oil together using the double boiler method. This ensures a smooth, lump-free mixture.
- Pour half of the melted white chocolate over the parchment paper-lined baking sheet and spread it into a thin, even layer using a spatula.
- Place the baking sheet in the freezer for 5-10 minutes to allow the chocolate to harden.
Prepare the Oreo Cookie Crumble:
- While the first chocolate layer is setting, combine the ingredients for the Oreo cookie crumble in a mixing bowl. Use your hands to mix until a crumbly texture forms.
- For extra crunch and flavor, you can toast the crumble on a parchment-lined baking sheet at 365°F for 8-10 minutes. This step is optional but highly recommended. Once toasted, let the crumble cool completely.
Make the Cookie Dough Layer:
- In a medium bowl, combine all the ingredients for the cookie dough layer. Mix until a dough forms.
- Once the Oreo crumble has cooled, gently fold it into the cookie dough.
Assemble the Bark:
- Take the baking sheet out of the freezer and remove the hardened white chocolate layer.
- Break the cookie dough into 5-6 large pieces and distribute them evenly over the chocolate layer. Use a spatula to press the dough down into a thin layer.
- Pour the remaining half of the melted white chocolate over the cookie dough layer, spreading it evenly to cover the entire surface.
- Return the baking sheet to the freezer for another 5-10 minutes, or until the bark is fully set.
Break and Store:
- Once the bark is set, remove it from the freezer and break it into various-sized pieces.
- Store the bark in the fridge or freezer to keep it fresh and to maintain that perfect crunch.
