Peanut Butter Chocolate Chip Cookie Bark Recipe

Ingredients
- 16 ounces good quality milk chocolate (454 grams, melted)
- 4 ounces creamy peanut butter (113 grams, warmed until pourable)
- 3 Otis Spunkmeyer Chocolate Chunk Cookies (340 grams, crumbled)
- ¼ cup Semisweet chocolate chunks (43 grams)
Instructions
- 1
Line a baking sheet with wax paper.
- 2
Pour the chocolate onto the wax paper and use a spatula or spoon to spread out the chocolate into a thin layer.
- 3
Swirl
- 4
Pour the peanut butter over the chocolate and lightly swirl.
- 5
Place the cookie crumbles onto the chocolate mixture and lightly press down to adhere. Do the same with the chocolate chunks.
- 6
Freeze
- 7
Place the baking sheet into the refrigerator or freezer until fully hardened, about 2 hours.
- 8
Serve
- 9
Break into pieces and store in an airtight container in the fridge until ready to serve.
Nutrition
Per serving (based on 12 servings)



