Chocolate Chip Cookie Dough & White Chocolate Rosebud Pistachio Bark

Recently, I have been baking up a storm and haven’t had any time to blog about it! I have tried to keep my Instagram page updated with pictures of the goodies (@Alyiar27) and now it’s time to go back and give some recipes to some new & old favorites! Currently, I’m obsessed with chocolate bark! I’ve made a variety of types (rosebud & pistachio, double chocolate Oreo, chocolate peppermint) but this one reminds me of the perfect ice-cream flavors! So for the hot weather we’re currently getting, I figured let’s start with this one (with a bowl of ice cream by my side of course)

So what’s the flavor you ask? Well, what can be better that cookie dough? Cookie dough stuffed in between two layers of chocolate and topped with cookie pieces! The best part, you can eat it as is or put it in any flavor of ice cream to take it to the next level! Currently my bowl is vanilla with chocolate cookie dough chunks; heavenly!!

BUT if you’re going for something a little fancier, I’m giving the recipe for two varieties! How does white chocolate pistachio rosebud bark sound? I made these for my best friends baby shower and they we’re a gorgeous addition to the sweet table! Not to mention they taste amazing!! If you’ve never eaten rosebuds or rose petals before, I highly recommend it! (I also highly recommend rosebud tea) Especially with chocolate!

Here’s the recipe to both, hope you enjoy!

A few Useful Tips:

• Melt the chocolate in the microwave instead of a double boiler, I found the extra moisture made the chocolate a dryer consistency and more difficult to spread
• Prep all the ingredients in bowls beforehand so you can work quickly
• When working with white chocolate, keep in the fridge longer & work swiftly as the chocolate tends to melt quickly

Ingredients:

Cookie Dough Bark

• 1 pkg Chocolate melts light (12oz)
• 2-3 Butter cookies
• Cookie dough

Cookie Dough

• ½ cup unsalted butter
• 1/3 granulated sugar
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• ½ tsp salt
• 3 tbsp milk
• 1 1/3 cup all-purpose flour
• Handful mini chocolate chips

Directions:

Cookie Dough

1. Cream together the butter, brown and white sugar until light and fluffy
2. Add in salt, vanilla and milk and mix until combined
3. Add in flour and mix on medium speed until smooth
4. Fold in chocolate chips and form into a ball
5. Place in the fridg
   e to cool

Chocolate Cookie Dough Bark

1. Line a cookie sheet with parchment paper
2. Melt half the chocolate and spread evenly on cookie sheet
3. Place in the fridge for 15 minutes
4. Remove the chocolate and the cookie dough from the fridge, spread cookie dough evenly out on the chocolate and pat down to make a flat layer
5. Place in the fridge for 15 minutes
6. Remove bark from fridge, melt remaining chocolate and spread over the cookie dough layer
7. While chocolate is still warm, break up butter cookie pieces and decorate the top of the bark
8. Place in fridge for 15 minutes
9. Remove from the fridge, break into pieces and enjoy!

White Chocolate Pistachio Bark

• ½ cup pistachios
• ½ cup dried rosebuds or dried rose petals
• 1 pkg white chocolate melts (12oz)

Directions:

1. Line a cookie sheet with parchment paper
2. Chop pistachio up finely
3. Heat white chocolate in microwave
4. Pour white chocolate onto cookie sheet
5. Break up the rosebuds and pour on top of melted chocolate keeping a few buds as well
6. Evenly pour pistachio pieces on top of bark and slightly press in larger pieces
7. Place in the fridge for 3 hours
8. Remove from fridge and break apart the bark
9. Place on a pretty & enjoy!