Caramel Chocolate Cookie Candy Bark
A delightful fusion of rich dark chocolate, creamy cookie butter, crunchy Biscoff cookies, and swirls of salted caramel, this Caramel Chocolate Cookie Candy Bark is the perfect homemade treat. Layers of chocolate and caramel create a gorgeous bark that’s as beautiful as it is delicious.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
- 10 oz dark chocolate melted (first layer)
- 8 oz white chocolate or almond bark
- 1/3 cup cookie butter for white chocolate layer
- 1/4 cup caramel bits
- 6 Biscoff cookies broken into pieces
- 8 oz dark chocolate melted (top layer)
- 1/3 cup cookie butter for final layer
- 6 Biscoff cookies broken into chunks
- 1/2 cup salted caramel sauce drizzled
- Sea salt flakes optional
Line a baking sheet with parchment paper or a silicone mat.
Melt 10 oz of dark chocolate in a microwave-safe bowl, stirring until smooth. Spread evenly over prepared sheet and refrigerate until set.
In another bowl, melt white chocolate and stir in 1/3 cup cookie butter. Spread gently over the hardened dark chocolate base.
Sprinkle caramel bits and 6 crushed Biscoff cookies across the surface. Refrigerate again until slightly firm.
Melt the remaining 8 oz dark chocolate and stir in the second 1/3 cup cookie butter. Spread over the white chocolate layer.
Top with the last cookie chunks, then drizzle generously with salted caramel sauce.
Sprinkle with sea salt flakes if desired.
Refrigerate until fully set, about 1 hour.
Break into rustic pieces and serve.
-
For best texture, use high-quality chocolate bars rather than chips.
-
Don’t overheat chocolate in the microwave—melt in 20–30 second intervals.
-
To cut sweetness, use bittersweet chocolate (70%) for a more balanced flavor.
-
Add toasted nuts for extra crunch if desired.
-
Store in an airtight container in the fridge for up to 2 weeks.