Left Over Holiday Cookie Bark

So, I bet everyone has some kind of cookies going on in their pantry right now. Am I right? December is the month of cookies, and while most everyone bakes, eats, shares, gives or gets cookies - there’s likely to be some extras lying around the house about this time. Some people are just over indulged by the end of December to even want those special cookies they longed for just a few weeks ago.

But, you don’t want them to go to waste right? Of course not! Or what if you had a soft and chewy cookie, only to find it has become hard and crunchy because it sat around for too long. Do not worry, you do not have to throw them away! I don’t want any cookie to ever be wasted - if possible. So, I created a Left Over Holiday Cookie Bark. It’s just pure organic milk chocolate with a bunch of chopped up cookies added to it. This is the perfect thing to make now, and stick it in your fridge for when that chocolate craving hits you can be ready with a small piece of bark.

You can use any kind of left over cookies you have, even if you have multiple flavors. Though, it’s best if the cookies are crunchy, crispy or a shortbread of some kind. This makes this similar to a Cookies ’N Cream Chocolate Bar, anyone remember those? If you like white chocolate or dark chocolate better you can also use either of those, depending on what kind of left over cookies you have.

I just had a bunch of left over Chocolate Chip Shortbreads, so I chose to use organic milk chocolate because I thought the balance of the sweet milk chocolate would go great with the buttery and crispiness of the shortbreads, plus they have semi sweet chocolate chips inside the cookies so you get a little bit of bitterness as well. Find the recipe below.

Top view of Left Over Holiday Cookie Bark

bowl full of Left Over Holiday Cookie Bark

Left Over Holiday Cookie Bark 

Makes 13 x 18 inch baking sheet

12 left over holiday cookies, preferably shortbreads or butter cookies

18 ounces (510 grams) organic milk chocolate, finely chopped

Method Line a baking sheet with parchment paper.

Finely chop the cookies so they are small bits. I used 12 shortbreads, which added up to about 2 cups of chopped cookies (incase you’re using different kinds).

Using a double boiler, add about 80% of the milk chocolate and melt until it is completely melted and has reached 110°F on a chocolate thermometer. Remove from heat.

Add in the remaining milk chocolate and stir to combine completely. Let sit until it reaches 89°F on a chocolate thermometer.

Add about two thirds of chopped cookies into the melted chocolate and stir to combine completely. Pour the chocolate mixture onto the parchment paper and spread out evenly. Top with the remaining chopped cookies.

Place in the freezer to set, a few hours or overnight. Remove from freezer and break into pieces.

Store in a cool dry place, or in the fridge for up to 2 weeks.

Gluten Free – Just make sure you’re using gluten free cookies.

High Altitude – Follow the recipe as noted. 

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!