Tuesday, June 20, 2017

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark

Serves 10


  • 18 oz dark chocolate, divided
  • 8 oz white chocolate or almond bark
  • 2/3 cup Speculoos spread, divided
  • 1/4 cup caramel bits
  • 12 Speculoos cookies, broken into pieces
  • 1/2 cup Salted caramel sauce 
  • Sea salt for sprinkling, optional


  1. Line a baking sheet with parchment paper..
  2. In a microwave-safe bowl, melt 8 ounces of the dark chocolate. 
  3. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. 
  4. Place in the fridge while you prepare the next layer.
  5. In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup Speculoos spread. Stir and combine well. 
  6. Spread melted white chocolate mixture over the first dark chocolate layer. 
  7. Place caramel bits and 6  Speculoos cookies broken into pieces on top. Return to the fridge and prepare final layer.
  8. Melt the remaining 10 ounces of dark chocolate completely. 
  9. Stir in 1/3 Speculoos spread and combine. 
  10. Spread chocolate mixture over the white chocolate layer and top with remaining cookie chunks. Drizzle salted caramel sauce over the top (as much as desired). 
  11. You can also sprinkle on additional sea salt, if you want.


Candy Bark will keep up to 2 weeks stored in an airtight container in your fridge.

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