I know 5 ingredient cookie dough bark I’m super late to this trend, but when my sweet tooth hit hard this week, I finally gave the viral cookie dough bark a try and now I totally get the hype. It’s creamy, rich, and so easy to make with just five simple ingredients. I broke mine into pieces and stashed it in the freezer for quick treats all week. If you haven’t made this yet, you’re going to love how easy and fun it is!
Method
Make the Cookie Dough Base
To start, grab a medium mixing bowl and add the almond flour, maple syrup, melted coconut oil, and vanilla extract. Use a spatula or wooden spoon to mix everything together. At first, the mixture will seem crumbly, but don’t worry just keep stirring and it will turn into a soft, smooth dough. Once that happens, fold in about 3/4 cup of the chocolate chips. Stir gently until the chocolate is spread out nicely in the dough. It should look like cookie dough by now!
Press and Freeze
Next, line a baking sheet with parchment paper. This helps keep the bark from sticking later. Take your dough and press it onto the parchment paper in an even layer. You can use your hands or the back of a spoon to gently flatten it out. Try to make it about 1/2 inch thick. Once it’s all pressed down, pop the tray into the freezer for about 30 minutes. This gives the dough time to set and firm up.
Melt the Chocolate
While your dough is chilling, melt the rest of your chocolate chips. Place them in a small microwave-safe bowl and heat them in short 20- to 30-second bursts. Stir between each burst until the chocolate is completely melted and smooth. Be careful not to overheat it or the chocolate can get clumpy.
Top and Freeze Again
When the cookie dough is nice and firm, take the tray out of the freezer. Pour the melted chocolate over the dough and use a spoon or spatula to spread it into a smooth layer that covers all the dough. If you like a little extra flavor, sprinkle flaky salt on top while the chocolate is still warm. Then put the whole tray back in the freezer for at least 1 hour so the chocolate can set and become firm.
Break and Enjoy!
Once everything is fully frozen, take the tray out and break the bark into pieces using your hands or a knife. Store the pieces in a sealed container in the freezer. They’ll stay fresh, crunchy, and perfect for sweet cravings anytime!
Necessary Tools
- Medium mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small microwave-safe bowl (for melting chocolate)
- Freezer
5 Ingredient Cookie Dough Bark (Viral, Sweet & So Fun!)
Cuisine: AmericanDifficulty: Easy12
servings10
minutes10
minutesIngredients
1 3/4 cups almond flour
1/4 cup maple syrup
1/4 cup melted coconut oil (refined for less coconut flavor)
2 tsp vanilla extract
2 cups chocolate chips, divided
Flaky salt (optional, for topping)
Directions
- Make the Cookie Dough Base
Start by adding the almond flour, maple syrup, melted coconut oil, and vanilla extract to a mixing bowl. Stir it all together with a spatula. At first, it might look crumbly, but keep mixing it will come together into a soft dough. Fold in 3/4 cup of the chocolate chips until evenly spread throughout the mixture. - Press and Freeze
Line a baking sheet with parchment paper, then press the cookie dough mixture into an even layer on the tray. Use your hands or the back of a spoon to flatten it gently. Place the tray in the freezer for about 30 minutes so the dough can set. - Melt the Chocolate
After the dough is firm, melt the remaining chocolate chips in a small microwave-safe bowl. Do it in short bursts of 20–30 seconds, stirring in between until fully melted and smooth. - Top and Freeze Again
Remove the tray from the freezer and pour the melted chocolate over the cookie dough layer. Use a spoon or spatula to spread the chocolate evenly. Sprinkle with flaky salt if you’d like that sweet-salty combo! Then place the tray back in the freezer for at least 1 hour to firm up completely. - Break and Enjoy!
Once frozen, remove the tray and break the bark into pieces. Keep them in a sealed container in the freezer and enjoy anytime a craving hits!
Notes
- Don’t overmix the dough just enough to bring it together
- If your chocolate is too thick to pour, add a tiny bit of coconut oil to help thin it out
- Make sure the cookie dough layer is completely frozen before adding the melted chocolate, or it might melt and mix in
- Use parchment paper to keep the bark from sticking to the pan
- Store in the freezer, not the fridge, or the texture may get too soft
Serving Suggestions
- Enjoy straight from the freezer for a cool treat
- Crumble on top of ice cream or yogurt
- Serve as an easy dessert for guests
- Pack a few pieces in lunchboxes for a surprise treat
Fun Fact
Almond flour is naturally gluten-free and gives this bark a soft, cookie-dough-like texture without needing to bake anything!
Conclusion
This 5-Ingredient Cookie Dough Bark is sweet, simple, and seriously addicting. It takes hardly any effort, and the freezer does most of the work for you. Whether you’re making it for yourself or to share, this recipe is a total win. Give it a try you’ll want to keep a stash in your freezer at all times just like I do!
