This Cookie Dough Bark is deliciously addictive and super easy
Prevent your screen from going dark. Whisk together the maple syrup, nut/seed butter, applesauce, and Madagascar Bourbon Pure Vanilla Extract. Add the oat flour, salt and mini chocolate chips. Stir to combine. Press the cookie dough into a flat rectangle on a sheet of parchment or wax paper. Freeze 1 hour until firm.
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How to Make Sugar Cookie Dough Bark. Make the dough: Cream butter and sugar with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Then, mix in vanilla, salt, and slowly add in the flour. Mix thouroughly until combined. Roll out dough: Cover a cutting board with a large piece of wax paper.
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Instructions. In a large bowl, or the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add milk, vanilla and salt and mix until completely combined. Stir in flour until well combined, then add mini chocolate chips and fold until evenly distributed.
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Preheat your oven to 300 degrees. Spread the flour out on a baking tray. Bake for 5 minutes. In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
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Transfer to the fridge or freezer to firm up for 15 minutes. In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, milk, and vanilla extract. Add the flour to a separate bowl and microwave for 45-50 seconds. Sprinkle in the flour and mini chocolate chips then mix to form a dough.
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Cream butter and sugar, then mix in vanilla, milk salt, and flour using a hand or a stand mixer. Mix until a cookie dough forms. Melt white chocolate in the microwave on 50% power in 30 second increments, stirring between each, until melted and smooth. (Or follow the package directions.)
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Ingredients. 1 can (or 1 1/2 cups cooked) chickpeas or white beans. 2 tsp pure vanilla extract. 1/4 cup nut butter of choice, or allergy-friendly sub. 1/2 cup pure maple syrup, honey, or agave. 1/3 cup quick oats (or flaxmeal, or flour of choice, excluding coconut) scant 1/4 tsp salt. heaping 1/8 tsp baking soda, which gives a cookie dough flavor.
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Melt chocolate & candy melts. Pour the melted chocolate onto lined pan and spread out into an even layer. Working quickly, drizzle the candy melts over the surface of the melted chocolate and swirl, if desired. Place the sugar cookie dough cut-outs over the top, then add sprinkles and/or other desired toppings.
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Bake the cookie dough for 20 to 25 minutes at 375°F or until the edges are lightly golden. Cool the cookie crust to room temperature before adding the chocolate. Melt the chocolate squares in the microwave at 50% power. Do this in 30-second increments and stir between each one until the chocolate is melted and smooth.
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Step 1 Line a jelly roll pan or edged baking sheet with wax paper. Step 2 Create a double boiler: Pour about 1" water into a medium-sized saucepan, placing an oven-safe bowl on top (the bowl.
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How to Make Cookie Dough Bark Candy. Prepare a 9.5″ x 13″ baking sheet with parchment paper and set aside. Heat treat your flour by placing all-purpose flour into a large microwave-safe bowl. Cook on high in the microwave for two minutes. Stir well and check using a kitchen thermometer to check the temperature.
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How to Make Protein Cookie Dough Bark. Step 1: Add the almond flour, protein powder, melted coconut oil and honey or maple syrup to a medium mixing bowl and stir until the dough is combined. Add one tablespoon of water at a time, until the cookie dough is sticking together well. You want it moist, but not too wet!
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Cookie dough bark takes out all the tedious steps of rolling and chocolate dunking, replacing them with a much simpler process of sandwiching no-egg cookie dough between two thin layers of chocolate. The entire sheet of bark is then cut into small squares that are basically the equivalent of little square truffles, minus all the truffle.
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Chop the remaining ½ package of chocolate almond bark coating into small pieces and place in a bowl. Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between). Pour melted chocolate onto the cookie dough layer.
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Chop the remaining ½ package of chocolate almond bark coating into small pieces and place in a bowl. Melt the almond bark in the microwave per its package directions (typically in 30 to 45 second intervals, stirring in between). Pour melted chocolate onto the cookie dough layer.
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Line a 9x11 inch baking sheet with parchment paper. Place chocolate melts into a large heat proof bowl and microwave according to package directions. Stir until creamy and smooth. Transfer to prepared baking sheet. Take small pieces of prepared cookie dough and gently press into melted chocolate.
