My youngest brother is a varsity athlete who, when crew is in season, works out 3 – 4 hours a day. That makes him one of the few people in my life who can truly eat my sweets guilt-free. He burns so many calories on a daily basis and most of the time is trying to put on weight so I always make my most scandalous sweets when I know I’m seeing him.
He was a big fan of last month’s cookie dough chocolate balls so I knew exactly what to bring down to Florida this week: cookie dough bark!
This bark is layers of semisweet and white chocolate topped with cookie dough balls and a sprinkling of chocolate chips. Now that I’m thinking about it, I’m realizing that it’s probably not the ideal beach snack; It melts when left in the heat and won’t do much for my beach bod. Since it’s supposed to rain all week however, I’ve decided not to worry about it and indulge. I guess I’ll just have to wait until next summer to work on my ginger tan.
I’m on a bit of a cookie dough kick of late so I’m thinking that after a few more recipes it’ll be time for a roundup post. I hope you’re all as excited as I am about that! Any recommendations of cookie dough treats to try out?
- 8 Tablespoons unsalted butter, softened
- ¾ Cup (150g) granulated sugar
- ¼ Cup (50g) brown sugar
- ¼ Cup applesauce
- 1 Teaspoon vanilla extract
- 1 ¾ Cup (218g) flour
- ½ Teaspoon salt
- 1/2 Cup mini chocolate chips
- 8 Ounces semisweet chocolate
- 8 Ounces white chocolate
- Cream together butter, sugars, applesauce and vanilla extract in a large bowl
- In a medium bowl, whisk together flour, baking soda and salt
- Set mixer to low and mix the dry ingredients into the wet ingredients
- Mix in most of the chocolate chips, reserving about ⅛ of cup
- Refrigerate until ready to use
- Line a baking sheet with parchment paper or silicon baking mat and set aside
- Using a double boiler, melt the semisweet chocolate
- Pour chocolate onto the prepared sheet and using a rubber spatula spread to the desired sized
- Freeze until just solid (depending on how thick your chocolate is, 13-18 minutes)
- Using a double boiler, melt white chocolate
- Once semisweet chocolate is hard, remove from freezer and pour white chocolate over it
- Using a rubber spatula, spread to cover semisweet
- Remove cookie dough from fridge and form into balls
- Press into bark
- Sprinkle remaining chocolate chips over bark
- Return to freezer until set
- Remove from freezer and using a sharp knife, chop into pieces
- Store in airtight container in fridge