Chocolate Cookie Bark  | Recipes

Chocolate Cookie Bark

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Makes:A lot!!!!! (hide it in the freezer and use it as you need)


Cookie Dough

1 cup 250 mL butter, melted
1/2 cup 125 mL granulated sugar
1/4 cup 50 mL packed brown sugar
2 tbsp 30 mL water
1 tsp 5 mL vanilla extract
2 cups 500 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking powder
1/4 tsp 1 mL salt


1 cup 250 mL butter
1 cup 250 mL packed brown sugar


3 cups 750 mL milk chocolate or semi-sweet chocolate chips
1 cup 250 mL toasted slivered almonds (optional)


  1. Preheat oven to 350°F (180°C). Grease a 17” x 11” (45 cm x 29 cm) baking sheet and line with parchment paper.
  2. Beat butter, sugars, water and vanilla until combined and smooth. Add remaining three ingredients and beat until mixture is combined. Spread the dough to covered prepared baking sheet.
  3. Bake in preheated oven 15 minutes.
  4. Caramel: while cookie dough is in oven cook caramel. Place butter and brown sugar in a saucepan. Cook over medium heat, stirring until mixture comes to a boil.
  5. Spread hot caramel over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
  6. Remove from oven and place on wire cooling rack. Immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread chocolate to evenly cover cookie. If using nuts, sprinkle over chocolate. Refrigerate until chocolate is set. Break or cut cookie slab into pieces.

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