Crispy Cookie Bark
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 25
- Sodium
- 177
- Total: 2 hr 15 min (includes setting time)
- Active: 15 min
Ingredients
14 store-bought chocolate chip cookies, such as Tate’s
12 ounces semisweet chocolate chips
1/4 cup chocolate covered toffee pieces, such as Heath Bits O’ Brickle
Flaky sea salt, for sprinkling
Directions
- Line a half baking sheet with parchment paper.
- Lay out the cookies in three rows of four, making sure the cookies are as close together as possible without overlapping.
- Add the chocolate chips to a microwave-safe bowl. Microwave in 30-second increments on 30% power, stirring between each, until melted and smooth.
- Pour the chocolate evenly over the cookies. With the back of a spoon, spread the chocolate over the cookies until they are completely covered. Working quickly, sprinkle over the chocolate covered toffee pieces. Break the remaining two cookies into small pieces and sprinkle over the top, followed by flaky sea salt.
- Set aside and let set, 1 to 2 hours. (If you are in a hurry, you can pop into the freezer until set, about 15 minutes.) Break into pieces and serve. Store the leftovers in an airtight container in the freezer.