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Cookie Dough Bark Recipe

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4 from 40 reviews

This Cookie Dough Bark combines the nostalgic flavors of classic cookie dough with rich chocolate layers. Featuring oat flour as a base, this no-bake treat blends maple syrup, brown sugar, and mini chocolate chips into a soft dough, topped with a smooth semi-sweet chocolate coating. Perfect as a quick, freezer-friendly dessert or snack, it offers a delightful crunchy and creamy texture with a hint of sea salt for balance.

  • Total Time: 45 minutes
  • Yield: 15 servings

Ingredients

Cookie Dough Base

  • 2 cups old fashioned oats
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips

Chocolate Topping

  • 3/4 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or butter
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Prepare: Line a small sheet pan or an 8×8-inch baking dish with parchment paper to prevent sticking and for easy removal of the bark.
  2. Blend oats: Add 1 1/2 cups of the oats to a blender or food processor and blend until you get a fine oat flour consistency, which will serve as the base flour for the dough.
  3. Mix dough: In a medium mixing bowl, combine the oat flour with the melted butter, brown sugar, maple syrup, vanilla extract, and salt. Stir together until a soft dough forms. Gently fold in the mini chocolate chips to distribute evenly.
  4. Freeze dough: Press the dough mixture firmly and evenly into a thin, 1/4-inch layer on the prepared parchment-lined pan. Place in the freezer for 10 minutes to set.
  5. Melt chocolate: While the dough chills, place the semi-sweet chocolate chips and coconut oil or butter in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until the chocolate is fully melted and smooth.
  6. Top dough: Remove the cookie dough layer from the freezer and pour the melted chocolate over it. Use an offset spatula or the back of a spoon to spread the chocolate evenly to cover the dough layer completely.
  7. Freeze bark: Return the pan to the freezer and chill for 30 minutes or until the chocolate topping is firm and set.
  8. Serve: Take the bark out of the freezer and allow it to sit for 2 to 3 minutes to soften slightly. Using a sharp knife, cut it into squares or simply break into irregular bark pieces. Optionally, sprinkle flaky sea salt on top before serving for an added flavor contrast.

Notes

  • For best results, use fresh old fashioned oats; avoid instant oats as they may alter texture.
  • Ensure the melted chocolate doesn’t overheat to avoid burning; stir frequently while microwaving.
  • Optionally, add a sprinkle of flaky sea salt on top after spreading the chocolate to enhance flavor.
  • This recipe is freezer-friendly and can be stored frozen for up to 2 weeks; thaw slightly before serving.
  • To make it vegan, substitute butter with coconut oil or a plant-based butter alternative.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/cookie-dough-bark-recipe/