Sugar Cookie Dough Bark
Sugar Cookie Dough Bark is a perfect treat for cookie dough lovers. With its layer of creamy eggless sugar cookie dough sandwiched between two thin layers of chocolate, it's a fabulous way to enjoy that tasty dough! Perfect for Christmas cookie trays, party treats, nibbling, and Christmas gift giving, for sure.
Sugar cookies are a quintessential Christmas time ... or anytime ... treat. Nothing beats a great sugar cookie baking up in the oven, and that anticipation of biting into the first soft-baked still-warm cookie.
Except for digging into a big-old dollop of sugar cookie dough, of course!
Truth be told, my favorite part of making cookies is eating the dough. I've even been known to whip up a batch of cookies solely so I could indulge in the dough, and then not eat a single one of the finished baked cookies. Yes, I truly love cookie dough that much.
Which makes this Sugar Cookie Dough Bark a perfect treat for me and my fellow cookie dough lovers. With its layer of creamy eggless cookie dough sandwiched between two layers of chocolate, it's a fabulous way to enjoy that tasty dough.
Sugar Cookie Dough Bark a perfect treat for me and my fellow cookie dough lovers. With its layer of creamy eggless cookie dough sandwiched between two layers of chocolate, it's a fabulous way to enjoy that tasty dough.
I first started enjoying cookie dough bark a while back when I shared my first version of it, Chocolate Chip Cookie Dough Bark, as an alternative to making cookie dough truffles.
Because as much as I love truffles, they're kind of a pain in the you-know-what to make. All that rolling and chocolate dunking is indeed a bit of a tedious process.
Cookie dough bark takes out all those tedious steps, and replaces 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.
I loved the easy process of making cookie dough bark so much, I created and shared a second flavor Peanut Butter Cookie Dough Bark. And now? Now just in time for Christmas, I'm sharing Sugar Cookie Dough Bark as my third cookie dough bark flavor creation.
And I dare say, this sugar cookie version is my favorite.
I loved the easy process of making cookie dough bark so much, I created and shared a second flavor Peanut Butter Cookie Dough Bark. And now? Now just in time for Christmas, I'm sharing Sugar Cookie Dough Bark as my third cookie dough bark flavor creation.
And I dare say, this sugar cookie version is my favorite.
The sweetness of the sugar cookie dough pairs beautifully with the chocolate that envelopes it, making for one very tasty treat.
And with how super easy it is to make, Sugar Cookie Dough Bark is just perfect to make for Christmas cookie trays or gift giving. You can truly have a big pan whipped up in no time.
With how super easy it is to make, Sugar Cookie Dough Bark is just perfect to make for Christmas cookie trays or gift giving. You can truly have a big pan whipped up in no time.
Then melt half of a 20-ounce package of chocolate almond bark coating according to its package directions. Pour the melted chocolate onto the parchment in the prepared pan.
The lining of parchment paper or wax paper keeps the chocolate from sticking to the pan and makes it easier to get the finished set bark out of the pan to cut.
Use an offset spatula or a butter knife to spread the chocolate into a thin even layer.
Watch for spots that get really thin if you can see the parchment paper through the layer of chocolate, spread a little more chocolate back into that area because it's gotten too thin.
Refrigerate the pan for about 20 minutes to fully set the bottom layer of 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.
It doesn't have to be all perfectly smooth ... just get it pretty close to an even thickness across the whole pan.
Melt the remaining half of the package of almond bark and pour it 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.
I decorated this pan of bark for Christmas with a sprinkling of Christmas red, white and green non-pareil sprinkles and a drizzle of melted white chocolate candy melts.
Immediately sprinkle the non-pareil sprinkles on the top layer of chocolate while it's still melty, or the sprinkles won't stick.
Then once the top chocolate layer is set, drizzle the entire top with melted white chocolate candy melts.
I find using a disposable zip-top baggie is the easiest way to do the drizzle. It also means no clean-up just throw the baggie away when you're done. Bonus.
Immediately sprinkle the non-pareil sprinkles on the top layer of chocolate while it's still melty, or the sprinkles won't stick.
To do the drizzle with a baggie, place the candy melts in a zip-top sandwich bag on a microwave safe dish. Heat in 20 second intervals until melted, kneading after each heating.
Then using scissors, snip a very tiny hole in one corner of the bag. The smaller your cut, the smaller the thickness of the drizzle.
Very gently squeeze the melted chocolate through the hole in the bag to drizzle the melted candy coating back and forth over the bark.
Let the bark set completely. You can pop the pan in the refrigerator if you'd like to speed this process along.
Then once set, cut or break the Chocolate Chip Cookie Dough Bark into small pieces and enjoy!
So yes, if you're a true cookie dough lover like me, then give this Sugar Cookie Dough Bark a try. It's sure one fabulous, super easy way to enjoy all that fantastic cookie dough flavor in one truly simple-to-prepare sweet treat.
Perfect for nibbling, Christmas cookie trays, party treats, and Christmas gift giving, for sure.
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Yield: 50-75 pieces
Sugar Cookie Dough Bark
Sugar Cookie Dough Bark is a perfect treat for cookie dough lovers. With its layer of creamy eggless sugar cookie dough sandwiched between two thin layers of chocolate, it's a fabulous way to enjoy that tasty dough! Perfect for Christmas cookie trays, party treats, nibbling, and Christmas gift giving, for sure.
prep time: 1 hourcook time: total time: 1 H
ingredients:
For the Cookie Dough:
- 1 c. unsalted butter, at room temperature
- 1 c. granulated sugar
- 1/4 c. water
- 1 & 1/2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/4 tsp. salt
To Assemble the Bark:
- 1 (20 oz.) package chocolate almond bark coating
- about 2 oz. white chocolate candy melts, for decorative drizzle
- 1/2 tsp. shortening {optional; this helps the melted candy melts drizzle more easily}
- non-pareil sprinkles {optional}
instructions:
How to cook Sugar Cookie Dough Bark
- FOR THE COOKIE DOUGH: In a large bowl combine butter, sugar, and vanilla; beat until creamy. Beat in water. 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. Immediately sprinkle with non-pareil sprinkles before the chocolate begins to set.
- FOR THE DECORATIVE DRIZZLE: To decorate with drizzled candy coating, place white chocolate 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. Immediately sprinkle the drizzle with additional non-pareil sprinkles, if desired.
- 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.
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