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Monster Cookie Chocolate Bark

makes 8 servings
prep time 20 mins.



  1. Line a standard (18-x-13-inch) baking sheet with wax or parchment paper, and set it aside.
  2. In a microwave-safe bowl, melt 8 oz of the mini white chips in 30-second intervals in the microwave, stirring after each heating. (Alternatively, melt in a double-boiler.) Drape a quart-sized plastic bag or piping bag over a large drinking glass, then pour the melted mini white chips into the bag.
  3. In another microwave-safe bowl, melt the dark chocolate morsels in 30-second bursts in the microwave (or over a double boiler), stirring after each heating, until just melted and smooth. (Repeat the process with semi-sweet mini chips if using).  Pour melted chocolate(s) onto the lined baking sheet, and using a spatula, spread it or swirl into an even layer about 1/4-inch thick.
  4. Snip off a small corner of the bag with the melted mini white chips, then pipe it out onto the chocolate base in stripes, covering the surface of the chocolate. Drag a spatula through the stripes of white and dark chocolate, creating a pretty pattern down the length of the chocolate.
  5. While the chocolate is still soft, quickly press the monster cookies into the surface of the chocolate, spacing them about 1 inch apart. Sprinkle mini white chips over top, and press the chocolate chunks gently into the chocolate.
  6. Place the sheet of bark in the fridge and allow it to set up for an hour, until completely solid. Cut or break it into large 2- to 3-inch pieces. Serve or store in an airtight container for up to 1 month.

While adding the ingredients to the melted chocolate layer, it’s important to work quickly so that the chocolate doesn’t set up before the toppings have had a chance to stick. If the chocolate begins to set up, you can place the sheet pan in a warm (200° oven) for 2 minutes or just until softened.