Salted Chocolate Cookie Butter Bark #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we are letting out our inner chocolatiers shine, sharing all sorts of recipes with chocolate.

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I know it has been a few weeks since I've joined in with Camilla and the rest of the #HandCraftedEdibles crew but I am back and excited to share a chocolate treat with y'all today. I really wanted to share a treat that works well for gifting and my mind went to bark. Even though peppermint bark is my favorite, I could not pass up making one with cookie butter. Cookie butter is something that I tried (and failed) to find for over a year. I was lucky to stumble upon some one day at the store, on the end of the pet aisle of all places. I thankfully still have an unopened jar or two in my pantry, so I was able to make this bark without hesitation!

I was surprised at how easy this recipe was to make and it turned out so lovely. I adore recipes that come out aesthetically pleasing AND taste divine! Good all around, right?! The sea salt on the bark is honestly one of the best selling points for this recipe, if chocolate and cookie butter didn't already have you convinced to try it. That little bit of salt makes these an incredibly addictive treat.

(Print)
What you need:

• 3 cups milk chocolate chips, divided
• 1 cup cookie butter
• 1 cup powdered sugar
• 2 Tbsp. unsalted butter, softened
• 1 tsp. sea salt

Directions:

1. Line a cookie sheet with a silicone mat or wax paper.
2. Melt 1 1/2 cups milk chocolate chips via microwave or double boiler.
3. Using a spatula, spread it over the mat or paper as evenly as you can get it.
4. Freeze for 30 minutes. 
5. Mix together cookie butter, powdered sugar, and butter.
6. Using your hands, press the cookie butter over the frozen chocolate - again as evenly as you can get it.
7. Melt the last 1 1/2 cups milk chocolate chips via microwave or double boiler. Then spread with your spatula over the cookie butter layer, as evenly as possible.
8. Top with sea salt and place back in freezer for at least one hour, but overnight is better.
9. Break into pieces! Store in the refrigerator in an airtight container.

Recipe from Wine & Glue

Check out the other CHOCOLATE edibles from the following blogs...

• Amy's Cooking Adventures shared 10+ Homemade Candies
• Fantastical Sharing of Recipes created Salted Chocolate Cookie Butter Bark
• Cookaholic Wife cooked Peanut Butter M&M Bark
• Making Miracles made White Chocolate Peppermint Fudge
• Christmas Tree Lane posted Dark Chocolate Pomegranate Bark
• A Day in the Life on the Farm wrote about Fruit and Nut Clusters
• Culinary Adventures with Camilla rolled some Saffron Truffles

Next week - week 11 - check back for our recipes to inspire you as we let our mad cookie baking skillz show. Don't forget to check out our #handcraftededibles pinterest board.


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