Best 5 Crispy Cookie Bark Recipe By Tasty Recipes

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Indulge in the delightful symphony of flavors and textures with our Crispy Cookie Bark Recipe. This delectable treat combines the irresistible crunch of crispy cookies with the richness of melted chocolate and the vibrant zest of festive sprinkles. Perfect for any occasion, this bark is a visual and culinary masterpiece that will tantalize your taste buds and leave you craving more. With just a few simple steps, you can create this mouthwatering confection that will be the star of any party or gathering. From the classic chocolate chip cookie bark to variations featuring peanut butter, M&Ms, and even bacon, our collection of recipes offers something for every palate. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will result in a crispy, colorful, and utterly irresistible cookie bark.

**Recipes Included**:

1. **Classic Chocolate Chip Cookie Bark**: Experience the timeless combination of crispy chocolate chip cookies and rich melted chocolate, topped with a sprinkle of nostalgia and joy.

2. **Peanut Butter Chocolate Chip Cookie Bark**: Elevate your cookie bark game with the addition of creamy peanut butter, creating a harmonious blend of sweet, salty, and crunchy sensations.

3. **M&M Cookie Bark**: Unleash a burst of color and flavor with M&M's, transforming your cookie bark into a vibrant and playful treat that will delight kids and adults alike.

4. **Bacon Chocolate Chip Cookie Bark**: Embark on a culinary adventure with this unexpected combination of bacon and chocolate chip cookies, resulting in a savory-sweet symphony that will intrigue and satisfy your taste buds.

5. **Sprinkle Cookie Bark**: Celebrate life's joyous moments with a sprinkle cookie bark adorned with an array of colorful sprinkles, adding a touch of whimsy and cheer to every bite.

Let's cook with our recipes!

SALTINE TOFFEE BARK



Saltine Toffee Bark image

These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 pounds.

Number Of Ingredients 5

40 saltines
1 cup butter, cubed
3/4 cup sugar
2 cups semisweet chocolate chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CRISPY COOKIE BARK RECIPE BY TASTY



Crispy Cookie Bark Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt

Provided by Jordan Kenna

Categories     Snacks

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
½ cup white sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon water
1 egg
⅓ cup chocolate chips
24 oz semisweet baking chocolate
coarse sea salt

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
  • Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
  • Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
  • Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
  • Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
  • Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
  • Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
  • Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
  • Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
  • Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
  • Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
  • Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
  • Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
  • Serve the pieces immediately or store in the refrigerator until desired.
  • Enjoy!

Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams

CRISPY OATMEAL COOKIE BARK



Crispy Oatmeal Cookie Bark image

Serve you guests with this oatmeal cookie bark that's made with rice cereal- a crispy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 10

3/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup quick-cooking oats
3/4 cup crisp rice cereal
Semisweet chocolate chips, melted, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
  • Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.

Nutrition Facts : Calories 122, Carbohydrate 16 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 134 mg

COOKIES AND CREAM BARK RECIPE BY TASTY



Cookies And Cream Bark Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 3

40 chocolate sandwich cookies
3 ¼ cups white chocolate chip, melted
¼ cup chocolate chips, melted

Steps:

  • Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
  • Add of the crush cookies to the melted white chocolate and mix it together.
  • Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
  • Sprinkle the remaining cookies over the top.
  • Drizzle the chocolate over the bark.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break it into pieces.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Tips:

  • Use high-quality chocolate. This will make a big difference in the taste of your bark.
  • Don't overcook the chocolate. Otherwise, it will become thick and grainy.
  • Be careful when adding the cookies. You don't want to break them up too much.
  • Let the bark cool completely before breaking it into pieces. This will help it to set properly.
  • Store the bark in an airtight container at room temperature. It will keep for up to 2 weeks.

Conclusion:

Crispy Cookie Bark is a fun and easy treat that is perfect for any occasion. It can be made with any type of chocolate and cookies, so you can customize it to your liking. It is also a great way to use up leftover cookies. This bark is sure to be a hit with your friends and family, and it makes a great gift too!

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