Cookie Butter Chocolate Bark {with potato chips}
Crunchy. Sweet. Salty. What do you get when you mix cookie butter, milk chocolate, and potato chips? A Cookie Butter Chocolate Bark that satisfies all your sweet and salty cravings! Inspired by the viral Dubai chocolate bar (see my Chocolate Pistachio Bark), My Cookie Butter Chocolate Bark is a simplified version that skips the fancy ingredients (sorry, kataifi and pistachio butter) and instead uses everyday pantry favourites. Whether you’re gifting it, serving it for a holiday, or breaking off a piece at home while watching your favourite show, this bark is for you!
Why You’ll Love This Cookie Butter Chocolate Bark Recipe
- Three-Ingredient Recipe – Cookie butter, crushed chips, and chocolate. That’s it.
- No Bake, No Stress – Comes together in under 10 minutes (plus chill time).
- Perfect for Gifting – Break it up, bag it up, and give it to everyone.
- Unique – This is a unique chocolate bark that is sure to impress.
- Simple – This is a super easy chocolate bark recipe.
Ingredients You’ll Need:
- 2 1/2 cups (250g) milk chocolate chips
- ½ cup Cookie Butter (such as Biscoff cookie butter or other speculoos butter)
- 1 ½ cups Crinkle Potato Chips (about 4 cups whole chips before crushing)
- Optional: flaky sea salt & crushed cookie pieces for garnish
Variations & Add-Ons
- Use white chocolate or swirl with dark/milk combo.
- Try crushed pretzels instead of potato chips.
- Sprinkle with chopped nuts.
- Add toffee for even more caramel flavour and texture.
- Use peanut butter instead of cookie butter.
FAQ
What is the easiest way to melt chocolate?
For quick and easy melting, I like to microwave my chocolate on high, in 15-30 second increments. Once 3/4 of the chocolate has melted, stir continuously, to melt the remaining chocolate.
Can I use almond butter or peanut butter instead of cookie butter?
Absolutely! I love using cookie butter for this recipe but you can definitely replace the cookie butter and crushed cookies with your favourite butter and crushed nuts. This can also be a great gluten-free version too!
What kind of chocolate works best?
While I typically use good-quality dark or milk chocolate chips/pieces, you can use whatever is handy at home and yummy to eat once melted.
Do the potato chips get soggy?
No they don’t! The cookie butter in this recipe seals in the freshness of the potato chips (note: this is similar to how covering potato chips in chocolate keeps them fresh!)
Is this bark freezer-friendly?
It is, I love to store my Cookie Butter Chocolate Bark in freezer, in an air-tight container, between layers of parchment paper. Easy for late-night snacking!
Can I make this bark vegan?
Yes! I recommend using dairy-free chocolate and a vegan cookie butter brand.
Step by Step instructions to make my Cookie Butter Chocolate Bark
Melt half of your chocolate in the microwave, in 30 second increments. Once 3/4 of the chocolate has melted, stir continuously, to melt the remaining chocolate (note: this is a quick chocolate tempering!).
On a flat cutting board/surface, spread your melted chocolate into a rectangle. Allow to cool in the refrigerator/freezer for 10-15 minutes.
Meanwhile, heat your cookie butter for 30 seconds in the microwave.
Chop up your potato chips and mix with the melted cookie butter.
Spoon your potato chip filling over your chilled chocolate layer, until evenly spread. Return to the refrigerator/freezer for an additional 10 minutes.
Meanwhile, melt the last half of your chopped chocolate until it is 3/4 melted. Stir the chocolate until all of it is melted (note: another quick chocolate tempering step!)
Remove chocolate bark from the fridge and spread your second layer of chocolate over the entire surface. Optional: Decorate with cookie crumbs and flaked sea salt. Allow to cool once more in the freezer, this time for at least 20 minutes.
Cut, serve, and enjoy!!
This bark is best enjoyed straight from the fridge or freezer!
Also check out:
Cookie Butter Blondies
Dubai Chocolate Bark
Peanut Butter & Jelly Date Bark
Cookie Butter Chocolate Bark {with potato chips}
Ingredients
- 2 1/2 cups Crinkle Cut Potato Chips, chopped Roughly 5-6 cups of whole chips
- 1/2 cup Cookie Butter such as Biscoff cookie butter or other speculoos cookie butter
- 2 1/2 cup Milk Chocolate roughly chopped chocolate (preferred over chocolate chips)
Optional Decorations
- 1 tsp Crushed Speculoos cookies
- 1/2 tsp Flaked sea salt
Instructions
- Melt half of your chocolate in the microwave, in 30 second increments. Once 3/4 of the chocolate has melted, stir continuously, to melt the remaining chocolate (note: this is a quick chocolate tempering!).
- On a flat cutting board/surface, spread your melted chocolate into a rectangle. Allow to cool in the refrigerator/freezor for 10-15 minutes.
- Meanwhile, heat your cookie butter for 30 seconds in the microwave. In a large bowl, mix your potato chip pieces with cookie butter.
- Spoon your potato chip filling over your chilled chocolate layer, until evenly spread. Return to the refrigerator/freezer for an additional 10 minutes.
- Meanwhile, melt the last half of your chopped chocolate until it is 3/4 melted. Continue to stir the chocolate until all of it is melted (note: another quick chocolate tempering step!)
- Remove chocolate bark from the fridge and spread your second layer of chocolate over the entire surface. Optional: Decorate with cookie crumbs and flaked sea salt. Allow to cool once more in the freezer, this time for at least 20 minutes.
- Cut, serve, and enjoy!!
- This bark is best enjoyed straight from the fridge or freezer!
Video
Notes
- Don’t over-crush your chips — You want some chunky bits for texture.
- Use an offset spatula to smooth the chocolate layers evenly and easily.
- Freeze for faster setting — 10-15 minutes in the freezer will speed things up if you’re impatient (like me!).
- Score the bark before it sets completely if you want clean-cut pieces. Otherwise, just snap it naturally for rustic charm.
- Double it — Trust me. This bark disappears fast!
Hi Sofia! I love everything Biscoff and this was delicious – combination of salty/sweet and the crunchy chips was perfect. Some of my bark separated when I cut it and the top layer of chips/cookie butter and chocolate split off. Has this happened to you? Do you know what I maybe did wrong?
Hi Lori, Thank you so much for your comment! Hmm while I am not exactly sure why this happened, I wonder whether any of these things may have affected it: 1. Making sure your top layer of chocolate is going directly to the ends of the bottom later of chocolate (I like to leave a ~1cm rim of bottom chocolate that doesn’t have chip/cookie butter so that when I am doing the top coat it, everything is sealed in chocolate. 2. After the final freezing step, I use a sharp knife to make very large pieces (I find that the pieces stay together a little better, before later making smaller cuts). 3. Too much filling? If you find the filling layer is too thick for your chocolate layer, maybe try reducing it next time and it may help with sliding. Please let me know if any of these help! Wishing you all the best with your next attempt! – Sofia
Hi! I’m also thinking of gifting these but am worried about the chocolate melting once it’s taken out of the freezer. Will it melt?
Hi Lori, Thank you so much for reaching out! Great question and the answer is no, they should not melt once set and removed from the freezer! The freezer helps the bark set quicker than at room temperature but the melted chocolate is already quick tempered during the melting process in the microwave (essentially melting half the chocolate, then stirring in the remainder of the chocolate). This process allows it to to maintain its structure once set. Please let me know how it goes for you or if you have any other questions! Happy Baking – Sofia
Loved this recipe! Everyone i gave it to enjoyed it as well! Mahalo!
Hi there, thank you for your kind comment! I am so happy to hear that you liked my Cookie Butter Bark recipe. Wishing you a nice rest of your weekend! – Sofia
Hi. I am thinking of trying to use caramel sauce instead of cookie butter spread. Do you think it will work? And I don’t have a microwave. Can I melt the choclate in the double boiler?Thank you. 🙂
Hi Eunice, Thanks for your message! That sounds like a cool idea! I haven’t tried using caramel sauce before but suspect it should work. The only concern might be the water content of the caramel that you are using (if its high, it may cause the chips to loose their crunch). Other options I might think of would be combining the caramel with a nut butter? And yes, you can use a double boiler for the chocolate. Happy Baking – Sofia
Hello! I tried this and loved it! What’s the shelf life and how should it be stored?
Hi there! Thank you for the comment! The shelf life is pretty long for this bark, I would say at least 2 weeks at room temperature, 2 months in the freezer. For maximal freshness, I would store it in the freezer and remove pieces as you need them. Happy Baking – Sofia
It’s absolutely delicious !I also having trouble with separation of mixture on chocolate when I cut it . . Maybe too much filling ?? I will keep trying as it’s so good .
Nancy