Double Chocolate Bark (4 ingredients!)

Is chocolate cookie bark the easiest candy in the history of ever or what?
Simply melt chocolates and mix with cookies and nuts! A candy bar in no time. Perfect for gift giving and making with the kids.

This is basically a melt, chop and mix recipe.

Few ingredients, extremely versatile when it comes to the mixing and matching (just follow your palate), some refrigeration time, and you got yourself a customized chocolate bar and a sensationally easy holiday gift. Either, or.

And such a crowd-pleaser you wouldn’t believe it. Or maybe you would, it’s chocolate and walnuts and cookies after all.

I’ve been making this version a lot in the last months after receiving a huge amount of cocoa chocolate cookies. They are not very sweet, so this time I’m being unfaithful to dark chocolate and using milk and white chocolate to counter it.

The results have been fantastic.

This is very much a choose your own chocolate adventure kind of recipe. 

What is chocolate bark?

It’s melted chocolate that is mixed or topped with nuts, candies, candied fruit and other similar holiday ingredients. The chocolate is then spread in a thin layer and refrigerated or left to cool until it hardens again. 

It is extremely easy to make. 

We’re making a double chocolate bark today, marbling white and milk chocolate to create a wonderful mixture of flavors that complement each other.

White chocolate and cookies. 

I like the contrast of white chocolate, which is sweet and vanilla flavored, mixed with crushed dark chocolate wafers (image above). They balance each other perfectly. 

I used super dark cocoa wafers to counteract the white chocolate, which is always super sweet. The flavor is sweet but not too cloying. 

Milk chocolate with chopped toasted walnuts.

The second part of this double chocolate bark is made up of milk chocolate and walnuts (image below). 

I like to use lightly toasted nuts as this is a no-bake recipe. They have a deeper flavor and that adds a lot to the finished product.

What type of chocolate should you use?

There is a lot of talk about tempering chocolate, using chocolate chips for making bark and all that jazz.

• My best tip: use commercial tempered chocolate, the kind you buy for homemade candy, which is seriously easy to use. The finishing product is much better, shinier.

BUT, since this recipe uses white and milk chocolate (which have a higher sugar content), there is a lot more room for using any chocolate, even chips, as the results will be more consistent; it is the dark chocolate that suffers the most when not tempered.

Tempering chocolate is laborious when done right and not something really worth it when it comes to homemade chocolate bark in my opinion. But commercial tempered chocolate gives you a better finish, not as opaque as untempered chocolate. I learned that with my triple chocolate peanut clusters, trust me, the images speak for themselves.

How to marble the chocolate mixtures.

After you melt and mix each chocolate with its own add-on you need to marble them.

Alternate little mounds on a piece of wax paper, swirl both mixtures lightly but not too much as that will not get you the marbled effect you want, refrigerate maybe half an hour, and you got yourself double chocolate cookie bark. How’s that for easy?.

I’m quite addicted to this customized chocolate bar, it’s so maddeningly delicious.

Variations on this recipe.

Mix and match any combination of chocolate and cookies. There is no right and wrong, only your personal palate.

• Chocolate: use white, milk or dark chocolate by themselves. Or melt two or three together and use it as one chocolate (my favorite combination is the one I use in the peanut clusters).
• Add-ons: use any nut, candied fruits, dried fruits, chopped or ground cookies, chopped candy bars. I can go on and on. But you get the idea. 

This was such a huge hit at the office. They went crazy about it. And as it happens with people who don’t bake, they thought it was amazing I made a chocolate bar at home. If only they knew how easy it is!

Other recipes you might like:
Easy Chocolate Fudge (2-ingredients)
Triple Chocolate Peanut Clusters
Killer Brownies
Homemade Vanilla Marshmallows
Mint Chocolate Brownies
Salted Chocolate Peanut Butter Fudge

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Double chocolate bark

★★★★★ 5 from 2 reviews

• Author: Paula Montenegro
• Prep Time: 20 minutes
• Cook Time: 30
• Total Time: 40 minutes
• Yield: About 1 pound 1x
• Category: Candy
• Method: Mixing
• Cuisine: American

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Description

Chocolate Cookie Bark is the easiest candy in the history of ever! Simply melt chocolates and mix with cookies and nuts! A candy bar in no time.

Perfect for gift giving and making with the kids.

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Scale 1x2x3x

Ingredients

• 6 oz (170g) milk chocolate, chopped or chips
• Scant 1 cup (100g) toasted walnuts, coarsely chopped
• 6 oz (170g) white chocolate, chopped or chips
• 3.5 oz (100g) dark chocolate cookies or wafers, crushed

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Instructions

1. Line a baking sheet with wax paper that will fit in your refrigerator.
2. Melt both chocolates separately in different bowls. I use the microwave (10 second spurts mixing well between each). Or use a double boiler.
3. Mix the crushed cookies with the white chocolate.
4. Mix the toasted walnuts with the melted milk chocolate.
5. Place small mounds of each chocolate on the prepared sheet, making a rough rectangle.
6. With the tip of a knife marble both mixtures a bit, not much, you don’t want all flavors completely mixed.
7. Refrigerate for about 20 minutes, until completely hardened.
8. Separate the cold chocolate carefully from the paper.
9. Break into pieces by hand and keep in tins with a tight lid.

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Notes

Chocolate: you can even use chocolate chips for this recipe, but I use commercial tempered chocolate, the kind you buy for homemade candy, which is seriously easy to use. The finishing product is much better, shinier.

Variations on this recipe.

Mix and match any combination of chocolate and cookies. There is no right and wrong, only your personal palate.

• Chocolate: use white, milk or dark chocolate by themselves. Or melt two or three together and use it as one chocolate (my favorite combination is the one I use in the peanut clusters).
• Add-ons: use any nut, candied fruits, dried fruits, chopped or ground cookies, chopped candy bars. I can go on and on. But you get the idea.

Keywords: chocolate bark

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!