Little Hands, Big Cookie Dough Bark

By Alexis Estep, mom, chef, Restonian

Quinn putting the finishing touches on our batch of cookie dough bark!

Summertime is the best! We love biking/hiking local trails and especially swimming. With the longer days, there are more activities going on and so appetites and snacking are at an all time high. I usually like baking treats but in the summer no one wants to turn on the oven! That’s where no-bake snacks come in. This recipe has been making the rounds and it's not hard to see why it is so popular. Cookie Dough Bark is a slam dunk recipe, simple ingredients that are interchangeable to suit likes/dietary restrictions and ready in a flash. We hope you enjoy our adaptation!

Cookie Dough Bark adapted from yummytoddlerfood.com/

Ingredients:

1⁄2 cup peanut butter or cashew/almond butter or melted unsalted butter

1⁄4 cup honey

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1⁄4 cups almond flour

1⁄4 teaspoon salt

1⁄4 cup dark chocolate chips

1⁄4 cup sprinkles

Topping:

1⁄4 cup dark chocolate chips

1 tsp coconut oil

Sprinkles or flakey salt

1. If your peanut butter and/or honey are firm, warm them for 15 seconds in the microwave in a heat-safe container to make them easier to stir.

2. Add the ingredients to a medium bowl. Stir well with a spoon to make the batter evenly combined.

3. Use clean hands to spread the dough onto a parchment-lined baking pan to about 1/2-inch thick.

4. Melt 1/4 cup chocolate chips and 1 teaspoon coconut oil, then spread over the top. Top with sprinkles or flaky sea salt, if desired, and freeze for at least 20 minutes to set firm enough to snap into pieces. Store in the fridge or freezer in a storage bag after breaking.