Cookies and Cream Bark

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:

1. Cover a cookie sheet with foil or parchment paper.
2. 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.
3. Once the white chocolate is melted stir in the cookie crumbs until just blended. Do not over-stir.
4. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
5. Let sit for 2 hours to firm up or put it in the freezer for 30 minutes.
6. 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

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

More Homemade Candy Recipes

• Traditional Toffee
• Divinity
• Microwave Peanut Brittle
• Cookies and Cream Fudge