Double chocolate cookie bark

Double chocolate cookie bark

  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 0 pound 1x


I use commercial tempered chocolate, because it’s so easy to use and has a glossier finish. But any chocolate works, even chips.



  • 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


  1. Line a baking sheet with wax paper that will fit into your fridge.
  2. Melt chocolates in different bowls.
  3. Mix cookies with white chocolate and walnuts with milk chocolate.
  4. Place small mounds of each chocolate on the prepared sheet, making a rough rectangle.
  5. With the tip of a knife marble both mixtures a bit, not much, you don’t want all flavors completely mixed.
  6. Refrigerate about 20 minutes, until completely hardened.
  7. Separate the cold chocolate carefully from the paper.
  8. Break into pieces by hand and keep in tins with a tight lid.