Peanut Butter Cookie Dough Bark
Absolutely love cookie dough? Then give this Peanut Butter Cookie Dough Bark a try! It's one very tasty way to enjoy that dough, indeed. Quick and easy to make, it makes for one very lovely holiday or everyday treat.
When I'm baking cookies, there's nothing I love more than eating the dough.
Truly, I could skip eating the finished baked cookies, and just be happy eating the dough. Confession time ... in fact, sometimes I bake solely so I can have a few bites of the creamy, super delicious dough.
So it probably comes as no surprise that one of my favorite sweet treats is cookie dough truffles. I mean, with little balls of chocolate chip cookie dough surrounded in a chocolate shell, what's not to love?
Cookie dough bark takes out all the tedious steps of rolling and chocolate dunking, replacing them with a much simpler process of sandwiching no-egg cookie dough between two thin layers of chocolate.
But when it comes to making cookie dough truffles? It's kind of a pain in the you-know-what to do all that rolling and chocolate dunking. Yes, the result is fantastic. But it is indeed a bit of a tedious process.
That's why I was so excited when I ran across the idea of making bark instead of truffles. Cookie dough bark takes out all the tedious steps of rolling and chocolate dunking, replacing them with a much simpler process of sandwiching no-egg cookie dough between two thin layers of chocolate.
The entire sheet of bark is then cut into small squares that are basically the equivalent of little square truffles, minus all the truffle preparation fuss.
Not too long ago, I shared the step-by-step process of making cookie dough bark with my Chocolate Chip Cookie Dough Bark recipe ... it really is super easy. After making that batch and loving it so much, I thought ... hey ... why not try the bark concept with other flavors of cookie dough?
Why not, indeed!
So my 8-year-old daughter and I turned to another one of our favorite cookies for inspiration peanut butter cookies.
We took my Grandma's old-fashioned peanut butter cookies recipe and adapted it into an eggless dough that could safely be enjoyed raw. And then just like with our chocolate chip cookie dough bark, we sandwiched the peanut butter cookie dough between layers of chocolate.
We took my Grandma's old-fashioned peanut butter cookies recipe and adapted it into an eggless dough that could safely be enjoyed raw.
The result? Divine! Think sort of like a peanut butter cup ... but with a creamier, sweeter center.
We shared some with our 11-year-old peanut butter-loving neighbor, and it received his rave reviews. He's stopped by a few times since then to see when I'm going to make another batch. So sweet.
To make this Peanut Butter Cookie Dough Bark, start by melting some chocolate almond bark coating and spreading it out in a thin layer on a parchment-lined baking sheet ...
Place the chocolate layer in the refrigerator for a few minutes to set and harden.
Then mix up a quick eggless peanut butter cookie dough. Once the chocolate layer is set, drop the cookie dough in big pieces all over the chocolate ...
And gently press the dough with your fingers to spread it in an even layer, completely covering the chocolate layer ...
Melt some more chocolate almond bark coating and spreading it out in a thin layer on top of the peanut butter cookie dough ...
For decoration, melt a little bit of chocolate in a ziploc baggie. Then snip a very small hole in the corner of the baggie, and drizzle the melted chocolate across the peanut butter cookie dough bark ...
You could also use white chocolate, dark chocolate, or milk chocolate with a little bit of white chocolate added to it to lighten its color if you'd like.
The entire sheet of bark is then cut into small squares that are basically the equivalent of little square truffles, minus all the truffle preparation fuss.
This would give more color contrast for the decorative drizzle.
Once the bark is assembled and drizzled, pop it in the refrigerator for about 15 minutes until it's fully set. Then, cut the bark into little squares.
And that's all there is to making peanut butter cookie dough bark!
Pretty easy, right? And all without the truffle-fuss of dough rolling and chocolate dunking.
So if you're like me and absolutely love cookie dough, give this peanut butter cookie dough bark a try. It's indeed one very tasty way to enjoy that dough!
Not to mention, this bark would be one very lovely holiday treat or Christmas food gift that's quick and easy to make.
Check out these other tasty peanut butter sweet treats:
- Grandma's Old-Fashioned Peanut Butter Cookies
- 4-Ingredient Flourless Peanut Butter Cookies
- Salted Dark Chocolate Dipped Peanut Butter Cookies
- Peanut Butter Buckeyes
- Crunchy Buckeyes
- Pretzel Chocolate-Peanut Butter Chip Cookies
- Peanut Butter Chocolate Chip Granola Bites
- No-Bake Snicker Bar Pie
- No Churn Chocolate Nutter Butter Ice Cream
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Yield: 50-75 pieces
Peanut Butter Cookie Dough Bark
Absolutely love cookie dough? Then give this Peanut Butter Cookie Dough Bark a try! It's one very tasty way to enjoy that dough, indeed. Quick and easy to make, it makes for one very lovely holiday or everyday treat.
prep time: 1 hourcook time: total time: 1 H
ingredients:
For the Cookie Dough:
- 3/4 c. unsalted butter, at room temperature
- 3/4 c. granulated sugar
- 1/2 c. light brown sugar
- 1/3 c. water
- 1/2 tsp. vanilla extract
- 3/4 c. creamy peanut butter
- 2 c. all-purpose flour
- 1/4 tsp. salt
To Assemble the Bark:
- 1 (20 oz.) packagechocolate almond bark coating
- about 2 oz. dark or milk chocolate candy melts, for decorative drizzle
- 1/2 tsp. shortening {optional; this helps the melted candy melts drizzle more easily}
instructions:
How to cook Peanut Butter Cookie Dough Bark
- FOR THE COOKIE DOUGH: In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in water and peanut butter. Combine flour and salt. Add flour mixture to butter/sugar mixture; mix well. Set aside.
- TO ASSEMBLE THE BARK: Line a 10x15” jelly roll pan with parchment paper or wax paper. Set aside.
- Chop ½ of the package of chocolate almond bark coating into small pieces and place in a bowl. Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between).
- Pour melted chocolate onto the prepared parchment-lined pan. Use an offset spatula (or butter knife) to spread the chocolate into a thin even layer, spreading to within about 1/2-inch of the sides of the pan. Refrigerate pan for about 20 minutes to fully set the bottom chocolate layer.
- Once the bottom chocolate layer is hardened and set, drop spoonfuls of cookie dough onto the chocolate. Use your fingers and the palm of your hand to gently spread the cookie dough into an even layer, covering the entire surface of the chocolate.
- Chop the remaining ½ package of chocolate almond bark coating into small pieces and place in a bowl. Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between).
- Pour melted chocolate onto the cookie dough layer. Use an offset spatula (or butter knife) to spread the chocolate into a thin even layer, spreading to cover the entire surface of the cookie dough.
- FOR THE DECORATIVE DRIZZLE: To decorate with drizzled candy coating, place candy melts and shortening {if using} in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating. Using scissors, snip a very tiny hole in one corner of the bag. The smaller your cut, the smaller the thickness of the drizzle. Drizzle the melted candy coating back and forth over the bark.
- Let stand until firm, or refrigerate pan for about 15 minutes to speed the process along. Once set, cut or break into small pieces. Store bark in the refrigerator, or freeze it to keep for later.
You might also enjoy these other sweet treat favorites:
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