Cookies and Cream Bark (GF/Vegan/Allergen Free)
This recipe starts by making a simple faux Oreo-style cookie crumb, then turns those crumbs into an easy cookies and cream bark using dairy-free white chocolate. It’s straightforward, forgiving, and a great way to make something impressive without a lot of extra steps.
Faux Oreo Cookie Crumbs
Ingredients
¼ cup palm oil
½ cup sugar
¼ cup + 1 tablespoon water
1 teaspoon salt
¾ cup cocoa powder
¾ cup pastry blend
Instructions
In the bowl of a stand mixer, cream the palm oil and sugar on medium speed for about 2 minutes.
Add the water and mix for about 1 minute, then scrape down the sides of the bowl.
With the mixer on low speed, slowly add the cocoa powder, salt, and pastry blend.
The mixture will look crumbly at first, then come together into a ball of dough.
If it doesn’t fully come together after a full minute of mixing, add 1 additional tablespoon of water.
Remove the dough from the bowl and use an angled spatula to spread it as thin as possible onto a parchment-lined sheet pan.
It does not need to cover the entire pan or be a perfect shape—you’ll be breaking it up later.
Bake at 350°F for 10–12 minutes, just until set.
Let cool completely, then break into large chunks by hand or pulse into crumbs using a food processor.
Set aside 2 cups of cookie crumbs for the bark. Any extra crumbs can be frozen for later use.
Cookies & Cream Bark (White Chocolate)
Ingredients
About 4 cups Enjoy Life Mini White Baking Chips
½ teaspoon vanilla powder
2 tablespoons palm oil
2 cups faux Oreo cookie crumbs
Instructions
Place the white baking chips, vanilla powder, and palm oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring well each time, until fully melted and smooth.
Fold in 2 cups of the faux Oreo cookie crumbs, stirring until evenly combined.
Spread the mixture evenly onto a parchment-lined sheet pan.
Refrigerate for about 1 hour, or until fully set.
Remove from the pan and break into pieces.
Storage
Store the bark in an airtight container in the refrigerator for up to 2 weeks.
Extra cookie crumbs can be frozen for up to 6 months and used for another batch of bark or other desserts.
