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Home » Recipes » Chocolate Recipes

Published: Oct 30, 2019 · Updated: Sep 10, 2020 by Paula Montenegro
Income from ads and affiliate links6 Comments

Double Chocolate Bark - 4 ingredients!

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Marbled chocolate bark long pin with text
Marbled chocolate bark long pin with text

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.

Table of Contents show
What is chocolate bark?
White chocolate
Milk chocolate
Type of chocolate
How to marble
Variations
Related recipes you might like:
Double chocolate bark
Ingredients
Nutrition
Tray of pieces of White and dark chocolate cookie bark

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.

Double chocolate bark in pastel color box, silk paper, white table

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.

Mixing melted white chocolate with chocolate cookie crumbs

White chocolate

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

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.

Mixing melted milk chocolate with chopped walnuts

Type of chocolate

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.

Marbled melted white and dark chocolate on spread on parchment paper

How to marble

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

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. 
Double chocolate bark in pastel color box, silk paper, white table

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!


Related recipes you might like:

  • Microwave Chocolate Fudge recipe
  • Chocolate peanut butter oat bars (no-bake)
  • Triple Chocolate Brownie Cake
  • Cheesecake Brownies

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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Double chocolate cookie bark

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.


Ingredients

Scale
  • 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

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.

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.

Nutrition

  • Serving Size: 1/12
  • Calories: 243
  • Sugar: 19 g
  • Sodium: 72.2 mg
  • Fat: 15.4 g
  • Carbohydrates: 24 g
  • Protein: 3.7 g
  • Cholesterol: 6.4 mg

Keywords: chocolate bark

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Reader Interactions

Comments

  1. Ann says

    November 18, 2019 at 4:59 pm

    So glad you addressed the tempering question!! I work with chocolate a lot but I struggle with knowing when to temper and when it's not necessary. It is a pain for sure! Clearly when something is as chockful of good stuff as this bark and MARBLED on top of it, nobody's going to care if it's tempered or not! Definitely on my holiday edible gift list 🙂

    ★★★★★

    Reply
    • Paula Montenegro says

      November 19, 2019 at 10:36 am

      I'm 100% with you! Tempering is not for this type of recipe. Thanks for your comment!

      Reply
  2. Loreto and Nicoletta says

    November 18, 2019 at 2:17 pm

    Love the beautiful marbleization in this double chocolate bark! It looks easy to make and absolutely delicious! Perfect edible gift!

    ★★★★★

    Reply
  3. Karen (Back Road Journal) says

    December 24, 2017 at 4:36 pm

    Your bark really does make a nice Christmas of hostess gift. Merry Christmas to you and your loved ones.

    Reply
    • Paula Montenegro says

      December 26, 2017 at 5:08 pm

      It is a great gift. Happy holidays to you and your family Karen!

      Reply
  4. Angie@Angie's Recipes says

    December 11, 2017 at 11:21 am

    They look utterly delicious and addictive!

    Reply

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A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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