Having recently conquered development of a recipe for cookie-dough frosting, I’ve become determined to find out how many things I can make that taste like cookie dough. Besides, you know, cookie dough.
Then last week, Jessica from How Sweet It Is went and posted a recipe for cake batter bark. And since it’s the season for barks of all varieties, it was suddenly obvious what was going to be next on my agenda.
Cookie dough bark.
Yup. You need this bark. And luckily, most bakers will have all the ingredients on hand.
Cookie Dough Bark Ingredients
18 ounces semi-sweet chocolate (Callebaut 54.5% cacao), divided
18 ounces white chocolate (Callebaut)
2 tablespoons butter
2 teaspoons vanilla
1 teaspoon salt
1 ½ tablespoons molasses
1 tablespoon sour cream
Coarsely chop the semi-sweet chocolate, take 2 ounces and chop finely and set aside. Heat remainder of semi-sweet chocolate over low heat until just melted, then let cool for 40-45 minutes, stirring periodically. Spread over a parchment-paper-lined pan, freeze.
While semi-sweet chocolate layer freezes, prepare the cookie dough layer. A few key ingredients make the cookie dough flavor possible, including butter and molasses mixed with the high-quality white chocolate.
Mix vanilla, salt, molasses, and sour cream, set aside. Chop the white chocolate, melt with butter over low heat until just melted. Quickly incorporate the vanilla-salt-molasses-sour cream mixture, stir until thoroughly combined.
Spread mixture over frozen layer of semi-sweet chocolate.
Sprinkle 2 ounces of finely chopped chocolate over the mixture, lightly press down on chopped chocolate to ensure that it adheres to the white chocolate layer.
Freeze for 30 minutes, then break apart into 1 to 1 ½ inch chunks.
And hide it from yourself, unless you can spend 4 hours a day working out at the pool. Which I can’t these days.
What’s your favorite kind of bark?