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“Sweet and crunchy -- what could be better? You can use any kind of chips really -- white, peanut butter, milk chocolate, etc. Leave out the vanilla if using white chips. I always find cutting it too difficult and I just break it into pieces. Cooking time is actually chilling time.”
1hr 10mins
34 pieces

Ingredients Nutrition

  • 20 cream-filled chocolate sandwich cookies (about half an 18 oz package)
  • 2 23 cups semi-sweet chocolate chips
  • 1 teaspoon vanilla


  1. Line a 9--inch square baking pan with waxed paper and coat the paper with nonstick spray.
  2. Pour the cookies into a large bowl and break into small pieces with the back of a wooden spoon.
  3. Melt the chocolate either on the stove or in the microwave, add the vanilla, and stir in the cookie pieces.
  4. Scrape the mixture into the prepared pan and chill 1 hour.
  5. Remove the bark from the pan and peel off the waxed paper.
  6. Set the bark on a cutting board and using a sharp knife, cut the bark into 24 pieces.
  7. Store in an airtight container.

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