Caramel Chocolate Cookie Candy Bark Recipe

Caramel Chocolate Cookie Candy Bark Recipe – 3 layers of Chocolate and Cookie Butter topped with luscious Salted Caramel Sauce and Chunks of Biscoff Cookies.



18 oz dark chocolate, divided
8 oz white chocolate or almond bark
2/3 cup cookie butter, divided
1/4 cup caramel bits
12 Biscoff cookies, broken into pieces
salted caramel sauce (about 1/2 cup)
sea salt for sprinkling, optional


Line a baking sheet with parchment paper or a silpat liner.

In a microwave-safe bowl, melt 8 ounces of the dark chocolate. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. Place in the fridge while you prepare the next layer.

In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup cookie butter. Stir and combine well. Spread melted white chocolate mixture over the first dark chocolate layer. Place caramel bits and 6 Biscoff cookies broken into pieces on top. Return to the fridge and prepare final layer.

Melt the remaining 10 ounces of dark chocolate completely. Stir in 1/3 cookie butter and combine. 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). I sprinkled on additional sea salt, which is completely optional.


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


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