This homemade Cookies and Cream Bark recipe is very easy to make!
Several years ago, we were doing errands when my youngest son spotted a cookies and cream candy bar and asked for it. Although he was 5 years old, he had never asked for or been given a candy bar before so I wanted to be able to say yes, but it contained ingredients that he couldn’t eat and I was forced to say no.
When we got home I decided to try my hand at making cookies and cream bark. The first batch was ugly. My daughter said it looked like “a pyroclastic lava flow”. But everyone agreed that it was delicious, so I decided to try again.
Kitchen Tip: If you want to crush cookies or crackers without leaving a layer of crumbs on your counters, put them in a Ziploc bag, squeeze the air out, close it, doublecheck to make sure it is really closed, and then roll a rolling pin over the bag until the crumbs are your desired consistency.
I used Pamela’s Products Extreme Chocolate Mini Cookies
to make this gluten-free, but you can use any crunchy chocolate cookie or chocolate sandwich cookie. If you use an Oreo-type cookie, I recommend scraping the cream filling out and just using the cookie part otherwise this ends up being ridiculously sweet. If you talk one of your children into scraping the cream filling out for you, remind them to do it with a butter knife or spoon and not their teeth.
If you wish, you could use this bark recipe to make homemade “candy bars”. Remove the bark from the foil, place the bark on a cutting board (let it sit until it is at room temperature if you went for the fast freezer method) and then use a pizza cutter to cut it into 8 – 10 bars.
Cookies and Cream Bark Recipe
Ingredients:
- 24 ounces white chocolate (I used 2 bags of white chocolate chips)
- 2 tablespoons vegetable shortening (I use Spectrum)
- 1 cup chocolate cookies crumbs
Directions:
- Cover a cookie sheet with foil or parchment paper.
- Stovetop Method: Place the white chocolate and shortening in the top pan of a double boiler. Heat while stirring until thoroughly melted. Microwave Method: Melt 12 ounces of white chocolate chips and 1 tablespoon shortening in a microwave-safe bowl. Repeat with the remaining white chocolate and shortening.
- Once the white chocolate is melted stir in the cookie crumbs until just blended. Do not over-stir.
- Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
- Let sit for 2 hours to firm up or put it in the freezer for 30 minutes.
- Break the cookies and cream bark into pieces. Store in a sealed container.
Here is a video showing how to make Cookies and Cream Bark:
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Printable Recipe for Cookies and Cream Bark
Cookies and Cream Bark
Ingredients
- 24 ounces white chocolate I used chips
- 2 tablespoons vegetable shortening I use Spectrum
- 1 cup chocolate cookies crumbs
Instructions
- Cover a cookie sheet with foil or parchment paper.
- Stove top Method: Place the white chocolate and shortening in the top pan of a double boiler. Heat while stirring until thoroughly melted. Microwave Method: Melt 12 ounces of white chocolate chips and 1 tablespoon shortening in a microwave safe bowl. Repeat with the remaining white chocolate and shortening.
- Once the white chocolate is melted stir in the cookie crumbs until just blended. Do not over-stir.
- Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
- Let sit for 2 hours to firm up or put it in the freezer for 30 minutes.
- Break the cookies and cream bark into pieces. Store in a sealed container.
Notes
Making sweets at home gives me complete control over the ingredients, so I can ensure that my kids don’t eat something that they must avoid for health reasons. It also helps me feel a little bit less like an ogre when I have to say no.
More Bark Candy Recipes
- Easy Peppermint Bark
- Pretzel Peppermint Bark
- Double Mint Holiday Bark
- Peanut Butter Bark
- Coffee Bean Bark
- Cinnamon Bark
- Rocky Road Bark
- Peanut Butter Bark with Pretzels
- Autumn Bark
- Pumpkin Spice Bark
- Raspberry Bark
- Blackberry Bark
Sandra York says
I made this a couple of days ago and it was GREAT!! I used the Almond Bark and this was so easy and so good. This will be added to my candy list that I make and give for Christmas. Thanks for posting it!
Angela says
Thanks for the idea my girls both want to give gifts to all their teachers for christmas which comes out to 6 so i am going to give this a try as it sounds like a lovely homemade treat!
Colleen says
Do you spread the remaining crumbs on the pan before pouring the melted chocolate over it? Or do you really only use 1/2 cup of crumbs?
Alea Milham says
No, you stir in all of the cookie crumbs. That was a typo.
Kaitlin says
Can you use almond bark instead of the white chocolate chips and shortening?
Thanks!
Maria says
Will this melt if lets say getting shipped somewhere?
Alea Milham says
If it is really warm it can get very soft. Once the weather cools you can ship it in a sealed container and it will stay solid.
Butterflippin says
Should I be storing this in the fridge otherwise? (Not that I think it’s going to last very long)
Alea Milham says
You do not need to store it in the refrigerator. Some people prefer it cold, but it isn’t necessary.
Alea says
It was delicious!
and I just wanted to point out that we have the same name and spell it the same way too!!!!
Alea Milham says
That’s awesome; there aren’t many of us! I am glad you enjoyed the bark recipe!