Peanut Butter Cookie Bark with Milk Chocolate
A no bake chocolate bark made with milk chocolate, ribbons of peanut butter, and crumbled cookie pieces, chilled until snappy.
Equipment
- Baking sheet
- Wax paper
- Heatproof bowl
- Spatula
Ingredients
Main Ingredients
- 16 oz milk chocolate good quality, chopped, melted
- 4 oz creamy peanut butter warmed until pourable
- 3 chocolate chunk cookies large bakery style, crumbled
- ¼ cup semisweet chocolate chunks
Instructions
Cooking
- Line the pan. Cover a baking sheet with wax paper.
- Spread the chocolate. Pour the melted milk chocolate over the paper and spread it into a thin even layer.
- Swirl and top. Drizzle the warm peanut butter over the chocolate, swirl lightly, then sprinkle with the crumbled cookies and chocolate chunks, pressing them in gently.
- Chill. Refrigerate for about 2 hours until the slab is fully hard.
- Break and store. Break into pieces and keep in an airtight container in the refrigerator.
Notes
Substitutions: Dark or semisweet chocolate can replace the milk chocolate, and cookie butter can replace the peanut butter.
Tips: Melt the chocolate gently and keep all tools dry.
Storage: Keep in the refrigerator for up to 2 weeks.