This recipe for cowboy bark is based on a fun snack that we buy from one of our favorite food shops. It’s sweet, salty, crunchy, and smooth…basically, the best of all flavor worlds.
Baking with chocolate can be a little difficult because it’s sometimes a temperamental ingredient. But, the bark will always be nice and firm if you serve it cold. Just keep the entire sheet in the fridge until it’s solid enough to serve.
Just in case you are as curious about the name “cowboy bark” as we were—it’s a ‘bark’ dessert because the broken-up pieces resemble tree bark and the ‘cowboy’ part is an ode to the ‘muddy’ look of the chocolate.
cowboy bark recipe
- 1 lb dark chocolate, finely chopped
- 1 cup mini pretzels
- 1 cup mini chocolate sandwich cookies, or cookie pieces
- 1/4 cup toffee bits
- 1/4 cup peanuts, salted, chopped, roasted
- 1/4 cup almonds, salted, chopped, roasted
- Line a large baking sheet with parchment paper and set aside. Heat chocolate in microwave for 30 seconds, then remove and give it a stir. Continue melting chocolate in 15-second intervals, stirring after each time. When chocolate is about 80% melted, remove from microwave and stir until smooth.
- Pour melted chocolate onto parchment paper and spread about 1/8" thick. You should end up with a rectangle that’s roughly 10" x 15". Evenly distribute the mini pretzels and chocolate cookies over the wet chocolate and press lightly to adhere.
- Sprinkle with toffee bits, chopped peanuts and almonds and set aside for at least an hour to harden at room temperature. You may place bark in refrigerator or freezer to speed up the process. Once chocolate is firm, break into pieces and serve.