Homemade candy is a special holiday treat to gift to friends and family! This Chocolate Chip Cookie Bark recipe, using two different types of chocolate and topped with crunchy mini homemade chocolate chip cookies, is a fun and unique treat that will totally outshine any traditional holiday peppermint bark!
There are so many special treats, eats and goodies this time of year! From all the seasonal flavors, peppermint, gingerbread, eggnog, and cranberry; to the special meals and dishes that are traditionally only made this time of year, like hot cocoa, homemade tamales and turkey. Not only are all things special because they are usually only eaten this time of year, but many of these items take a lot of time and care to prepare.
One specialty food item that I especially enjoy this time of year is homemade fudge and candy. It’s not like these special treats can’t be prepared and enjoyed year-round, but when I think about things like fudge, peppermint bark, chocolate truffles, cookie truffles, divinity, caramels and peanut brittle, it all reminds me of cookie trays and my grandmother’s warm and comforting house filled with love and laughter during the holiday season.
Because of this, I usually only think to make these items during this time of year, when in all honestly, who says fudge can’t be devoured in March and caramels whipped up in September? But, again, most homemade candies take a little extra time, care and attention to prepare, thus making them an extra special treat to enjoy during a magical time of year.
One of our favorite homemade or store bought specialty seasonal candies is Peppermint Bark. We love making and buying this festive and delicious holiday treat, but it is so basic and has been done over and over (not that I still don’t enjoy more than my fare share this time of year! 🙂 ). That’s why when I saw this recipe for Chocolate Chip Cookie Bark I was intrigued. Of all the homemade candies, chocolate bark is the easiest and doesn’t require any special candy thermometers, candy molds, or other special candy making tools.
Chocolate bark is simply melted and cooled chocolate that can be topped with anything from nuts to dried fruit to, in this case, mini homemade chocolate chip cookies, which in all honesty, the homemade cookies could be substituted with mini store bought chocolate chip cookies, making this homemade bark even easier! Not only is this homemade candy recipe easy, it is a fun and unique treat that will be the star of any holiday party, cookie tray or bake sale this holiday season and all year long!
Homemade chocolate bark using both semi-sweet and white chocolate that is then topped with homemade mini chocolate chip cookies.
- Mini Chocolate Chip Cookies:
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- ½ cup packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Chocolate Chip Cookie Bark:
- 8 ounces semi-sweet chocolate, chopped
- 8 ounces white chocolate, chopped
- 2 tablespoons mini chocolate chips
- 10-12 prepared mini chocolate chip cookies
To make Mini Chocolate Chip Cookies: In a medium bowl, stir together flour, baking soda and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add brown sugar and continue beating at medium speed, until light and fluffy. Beat in egg and vanilla extract and mix well.
Slowly add the flour mixture and continue mixing just until combined. Add ½ cup mini chocolate chips and mix well. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
While cookies are chilling, preheat oven to 325 degrees Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Once cookie dough is chilled, remove from refrigerator. Using a teaspoon, scoop and roll dough and place approximately 1 inch apart on prepared baking sheets.
Bake at 325 degrees F for 9-10 minutes, or until golden brown. Cool cookies on baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely.
Once cooled completely, break 10-12 cookies into large pieces to use for chocolate bark, reserving the remaining cookies to enjoy later.
To make the Chocolate Chip Cookie Bark: Line an 8x10-inch baking sheet with parchment paper.
Heat a small saucepan filled with 2-3 inches of water over medium-high heat. Top with a large metal or glass bowl, to form a double boiler, and add chopped semi-sweet chocolate to bowl and stir continuously until chocolate is completely melted.
Once chocolate is melted, pour melted chocolate onto prepared baking sheet and spread into an even layer using an offset metal or rubber spatula. Refrigerate chocolate for 15-20 minutes or until almost set. Note: If chocolate sets completely, chocolate layers will not set properly into one solid piece of chocolate bark.
Meanwhile, return small saucepan filled with 2-3 inches of water to stove top and heat to medium-high heat. Top with a clean large metal or glass bowl, to form a double boiler, and add chopped white chocolate to bowl. Stir continuously until chocolate is completely melted.
Once white chocolate is melted, pour over almost set semi-sweet chocolate layer on sheet pan. Carefully spread white chocolate into an even layer using an offset metal or rubber spatula. Press chocolate chip cookie pieces into the top of the white chocolate layer of the chocolate bark. Sprinkle the bark with the 2 tablespoons of mini chocolate chips.
Return bark to refrigerator and refrigerate for 30-45 minutes or until completely set. Once hardened, remove bark from sheet pan and peel away parchment paper. Place bark on a cutting board and use a large knife to cut into desired pieces. Store chocolate in an air tight container in the refrigerator for up to two weeks.
- Store bought mini chocolate chip cookies can be substituted for the homemade mini chocolate chip cookies to save time.
- Recipe total time does not include chill time of 1 hour 15 minutes.
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