Triple Chocolate Chunk Cookie Bark

I’ve been making peppermint bark for as long as I can remember, and the other day when I baked a batch of cookies, I started thinking…hmmmm, I wonder how cookies would taste in bark. And that’s how this Chocolate Chunk Cookie Bark came to be, and boy oh boy, is it good!

It also makes a great holiday gift, but don’t give it all away. You’ll want to keep some for yourself too. It’s delicious! 


Prep Time: 20 min 
Total Time: 1 hour 
Servings: 50


1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 egg
1 stick butter, softened
1 package (24 oz) vanilla flavored almond bark, divided


Preheat oven to 350°F. Combine cookie mix, egg and butter until dough forms. Scoop dough onto ungreased cookie sheet and bake 10-11 minutes. Break into chunks once cooled.

Line an 11x18-inch baking pan with waxed paper.  Melt half of the almond bark in microwave according to package directions. Pour and spread in a thin layer on the waxed paper.  

Scatter cookie chunks across entire surface of bark. Melt the other half of the almond bark and pour over the top. Spread to cover. Place cookie sheet in refrigerator for 30-45 minutes or until bark is cooled completely. Break into irregular chunks to serve. Store in airtight container.