Easy Cookies and Cream Bark

This easy cookies and cream bark combines smooth white chocolate, bittersweet or semisweet chocolate, and crunchy chocolate sandwich cookies in one irresistible no-bake treat. Break it into rustic pieces for parties, gifting, or everyday snacking.

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Prep Time 10

Cook Time 10

Total Time 1

Servings: 20 servings

Ingredients Method Notes

Ingredients

Chocolate Bark

1 pound White chocolate, finely chopped or white chocolate chips
1 pound Bittersweet or semisweet chocolate, finely chopped
20-24 cookies Chocolate sandwich cookies, roughly chopped

Method

Step-by-Step

Line a rimmed baking sheet with parchment paper. Roughly chop the sandwich cookies, keeping a mixture of larger chunks and finer crumbs.
Melt the white chocolate gently in a heatproof bowl set over barely simmering water, stirring until smooth. Keep water and steam away from the chocolate.
Pour the white chocolate onto the prepared baking sheet and spread it into an even layer approximately 1/4 inch thick.
Melt the bittersweet or semisweet chocolate separately until smooth. Spoon or drizzle it over the white chocolate.
Use a skewer or the tip of a knife to lightly swirl the two chocolates together. Scatter the chopped sandwich cookies over the surface and press them in gently.
Refrigerate the bark for about 1 hour, or until completely firm. Let it sit at room temperature for a few minutes, then break or cut it into irregular pieces.

Notes

Melt both chocolates slowly over low heat and keep all moisture away to prevent seizing. Store the finished bark in an airtight container. For a simpler variation, use 24 ounces of white chocolate or vanilla candy coating with 18-24 chopped chocolate sandwich cookies.