Please allow me to interrupt my previously planned recipe for today (Chocolate Bar Blondies) for this no-bake, out of this world, you MUST make it now treat.
…Samoa Cookie Dough Bark…
Oh my, I think you just made a Samoa only in cookie dough bark form!
Taste buds never forget. Sort of like how they say elephants never forget? Elephants and taste buds. They know their stuff. I don’t even know how this magical recipe happened. WAIT… Yes I do. I saw this recipe for Cookie Dough Chocolate Bark and wanted to make it immediately, realizing that I even had the eggless cookie dough in my freezer (doesn’t everyone have cookie dough on reserve?). But, my creative side was nagging me to do something different so I came up with a new type of cookie dough instead, one that would be fun to share with you. A cookie dough that is both eggless and sinful yet slightly, and I mean slightly, on the “healthier” side. I subbed the usual flour with ground oats (oat flour), coconut oil for butter, made use of peanut butter, some sugar and mini chocolate chips. It’s that slight hint of coconut flavor, paired with the chocolate chips and mushy yet delicate texture of the dough all in one bite with the chocolately bark which creates that Samoa effect. It’s so good it should be illegal. Seriously. It was way too easy to create this recipe which, I was told by my taste-testers, is the best treat I have EVER made in my entire baking life. So, once you mix up your sinful dough, all you have to do is melt your chocolate and then spread it around on a nonstick cookie baking sheet. I lined my normal cookie sheet with the parchment paper to make things super easy in terms of clean up and bark removal. I melted semi-sweet chocolate chips for the bark in the microwave. Nothing fancy going on here. There is no patience for double boilers in this house. Use any chocolate you wish really, I just don’t recommend the baking melts you find in the candy making aisle at your local craft store. Gross. Once you spread the melted chocolate on the baking sheet, just press your cookie dough all over it. Let it harden, break it apart and you are DONE. And if this bark isn’t exciting enough, just wait to see what else I created with the same ingredients. So easy I swear. And the taste? My goodness. I promise we will talk about these cups later this week.
- ½ cup melted coconut oil
- ⅓ cup nut butter of choice (I used Crunch Time peanut butter)
- ½ oat flour (ground up oats)
- 2 tsp vanilla
- ½ cup light brown sugar (or coconut sugar)
- ¼ granulated sugar
- ½ mini chocolate chips (semi-sweet, dark or dairy-free)
- For bark:
- 2½ cups chocolate chips of choice for melting (or chopped up chocolate bars)
- Melt coconut oil.
- Mix sugars together with coconut oil.
- Add peanut butter and vanilla and mix well..
- Add in mini chocolate chips and mix until well combined.
- When ready to assemble bark, cover a baking sheet with parchment paper.
- Melt chocolate chips in microwave at 45 second increments, stirring in between.
- It should take 2 minutes (or slightly more) until melted.
- Spread melted chocolate onto nonstick cookie baking sheet.
- Drop small amounts of cookie dough all over the melted chocolate, pressing slightly so that dough adheres into the chocolate.
- Chill in refrigerator for at least 30 minutes.
- Break apart and serve.
- For best results, serve at room temperature.
- Store bark in airtight container/Ziploc bag at room temperature or refrigerator.