Salted Chocolate Cookie Butter Bark

 Salted Chocolate Cookie Butter Bark  | An easy and delicious chocolate bark recipe that is the perfect combination of salty and sweet!

 Salted Chocolate Cookie Butter Bark |

You all know that I have a huge obsession with Cookie Butter, right?

{Not sure what Cookie Butter is?  You can read all about it here.}

So I decided that I need to make a holiday treat using Cookie Butter.  Do you make holiday treats? Are there some that you make every year, or do you like to change it up?

 Salted Chocolate Cookie Butter Bark |

I like to try out new recipes every year.  And since I have been blogging, it has been especially fun to use the holiday season to try out the recipes from some of my fellow bloggers!  Last year I made this awesome Gingerbread Oreo Truffle Bark from Jocelyn at Inside BruCrew Life.  It was so good! And so genius!  Jocelyn talks in the post about how she made it into bark instead of truffles because then there was no rolling and dipping.  Score!  I love the look of truffles, I loathe rolling and dipping.  And everyone knows that they are a total time suck on cookie making day.

Jocelyn’s amazingly genius and delicious idea was the inspiration of for this bark.

 Salted Chocolate Cookie Butter Bark |

Here’s the problem.  I went to Trader Joe’s to buy some Cookie Butter for this recipe (and a ridiculously sweet giveaway I have coming up . . . . ) and they were OUT!  I couldn’t believe it.  I actually asked two store workers and they confirmed that they were in fact out.  One of them told me, in fact, that another customer had come in recently and bought an entire wine box full of jars of Cookie Butter, so many in fact that they were falling out of the box!!

Obviously I asked for her name and address.

Here’s the good news!  I had some Homemade Cookie Butter at home!  Huzzah!

 Salted Chocolate Cookie Butter Bark |

I’ve kind of shied away from the salted treats, and I don’t know why!  I love salty and sweet!  Just ask the last bowl of chocolate covered pretzels that were left alone with me.  This recipe can probably be made a number of different ways, the following is just the way I did it, and it worked great.

Salted Chocolate Cookie Butter Bark

  • 3 cups of chocolate chips (I used milk chocolate), divided
  • 1 cup of Cookie Butter
  • 1 cup of powdered sugar
  • 2 TBSPs butter, softened
  • 1 tsp Kosher salt
  1. Line a pan with wax paper.
  2. Melt 1 1/2 cups of the chocolate and spread it thinly and evenly over the wax paper.  Stick it in the freezer for a half hour.
  3. While that’s in the freezer, combine the cookie butter, powdered sugar, and butter.
  4. Pull the chocolate out of the freezer, spread the cookie butter mixture over the frozen chocolate.  (I used my fingers, so much easier!!)
  5. At this point you could throw it in the freezer again, but I didn’t.  Melt the remaining chocolate and spread it evenly over the cookie butter mixture carefully so as to make a smooth layer without mixing in the cookie butter mixture.
  6. Top with the salt, you may not need the full 1 tsp.
  7. Stick the whole thing in the freezer again.  I let mine freeze overnight and it broke up really nicely.

Want more Cookie Butter Recipes?



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  1. says

    Yes!! I love Christmas baking too, there are always a ton of recipes I’m dying to make!!! I too have a slight cookie butter addiction! I think this just fueled it too! Love this Lisa, I have to give this a try!

  2. Kacie says

    I made this and if was delicious! My only problem – when I let it sit out at room temperature it gets soft and kind of chewy – any advice on how to make it stay hard?

  3. Kacie says

    Made this and it’s delicious! My only problem is that when I leave it at room temperature it gets soft and sort of chewy – any advice on how I can keep the bark hard?

    • says

      Hi Kacie!! I’m glad you like it! I just made this again the other day and had the same problem. It should be added to the post (and will be) that it needs to be refrigerated. Thank you for letting me know!

    • says

      I used a regular jelly roll pan, and I believe the dimensions are 10 by 16. But keep in mind that you won’t have enough chocolate to spread out all the way to the edges of the pan.

    • says

      It’s an older recipe, Marty. One that I wrote before using my current format. Sorry! Copy and paste into a word doc? Some day when (probably in 18 years when my kids are gone) I’ll make them all printable, lol 🙂

  4. Barbara says

    What size pan should one use? I used a 9″ square pan and they came out thicker than your picture so I assume a larger pan would give the thinner “bark” look?

    • says

      You know, Barbara, a better blogger would have put the pan size in the recipe. Sorry about that! I used a 10 by 16 inch pan. Though I have to say . . . I kind of think I might go your route next time, a thicker bark of this variety wouldn’t last long around me!

  5. Carlee says

    I’ve made this amazing recipe twice now and it was a huge hit for all guests! My only problem was that it seems to melt easily and become a bit messy. I keep it cold until time to serve, but it gets soft quite fast. Any tips to keep the chocolate from getting soft?

    • says

      Ugh. Sorry Carlee! So, you could use Candy Quick and or candy melts and it would likely harden without the melting issue. However! I can’t speak to the taste. If you should give it a go, I would love for you to report back! Thanks!


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