Cookie butter white chocolate bark is topped with toffee and pretzels. This easy dessert tastes like a gourmet candy shop treat!
We go through a lot of cookie butter at my house, and this recipe may come with an addiction warning. It’s ideal for holiday gifting or for keeping on hand as a special treat. The combination of cookie butter and quality white chocolate, finished with crunchy pretzels and buttery toffee, creates a party-worthy candy bark that’s simple to make.
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If you follow two sugar bugs, you may already know there are many cookie butter recipes on the site — cake, cookies, cupcakes, frosting and more. This bark joins the list: a quick, no-fuss candy made from melted white chocolate and cookie butter, topped with pretzels and toffee. It’s easy to prepare and impressive to serve.
What’s in cookie butter white chocolate bark?
Just four main components come together for this bark:
Cookie butter — A spread with a peanut-butter-like texture made from ground speculoos cookies. Its warm, spiced notes (think cinnamon, nutmeg and clove) pair beautifully with white chocolate.
White chocolate — The main body of the bark. Use the best quality you can afford for a smoother, creamier final product.
Pretzels — Provide crisp texture and a touch of salt to balance the sweetness.
Toffee — You can use store-bought toffee bits, but homemade toffee is easy to make and ensures the bark is nut-free if you need that. If buying commercially made toffee, check labels for potential nut contamination.
How to make cookie butter white chocolate bark
Begin by melting the white chocolate. I prefer a double boiler, but a microwave is fine if you’re comfortable using it. Reserve a portion of the chopped chocolate to stir into the melted chocolate for a glossy finish.
Melt a smaller portion of the white chocolate together with the cookie butter until smooth. This creates the cookie-butter swirl layer that gives the bark its signature flavor.
Spread the plain melted white chocolate into an even layer on a parchment-lined baking pan. An offset spatula works well for smoothing. Spoon or pour the cookie butter–white chocolate mixture over the base layer and use a knife to gently swirl the two together for a marbled effect.
Sprinkle the top evenly with broken pretzel pieces and toffee, pressing them lightly into the melted chocolate so they adhere as it sets.
Let the bark set at room temperature for about 2 hours, or chill it in the refrigerator to speed up the process. Once firm, cut or break it into pieces and enjoy.
How to make homemade toffee
Homemade toffee is quick: roughly 15 minutes to cook and about 30 minutes to cool and set. I use a simple mixture of butter, sugar, a pinch of salt and vanilla cooked until it turns golden and thick. Once cooled, break it into pieces and use as the bark topping. You can also substitute store-bought toffee bits if preferred.
How do you store candy bark?
Store the bark in an airtight container at room temperature or in the refrigerator for up to two weeks. Keep it away from strong odors and direct sunlight to preserve flavor and texture.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cookie Butter White Chocolate Bark. It warms my heart to see your creations—thank you for baking along!
More cookie butter dessert recipes
- Biscoff Cookie Butter Cupcakes
- Cookie Butter Cake
- Homemade Cookie Butter Caramel Sauce
- Cookie Butter Swiss Roll
- No-Bake Gingerbread Cookie Butter Cookies
- Biscoff Caramel Tart
If you try this recipe (or any recipe from two sugar bugs), please come back and leave a review and a five-star rating. I read every comment and love hearing from you!
Cookie Butter White Chocolate Bark
Cookie butter and white chocolate are melted together and topped with toffee and pretzels. Once set, it’s a delicious candy treat like you’d find in a gourmet shop.
25 minutes
15 minutes
2 hours
2 hours 40 minutes
Ingredients
Toffee
- ¼ cup unsalted butter (57g)
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Cookie Butter White Chocolate Bark
- 16 ounces quality white chocolate, chopped and divided (452g)
- ¼ cup cookie butter spread (60g)
- ¾ cup pretzels, broken into pieces (35g)
Instructions
- For the toffee: Line a baking sheet with a silicone mat or parchment and set aside. In a medium, heavy-bottomed saucepan combine butter, sugar, vanilla and salt. Bring to a boil over medium heat, stirring constantly, until the mixture begins to darken and thicken (about 6–7 minutes). Remove from heat and continue stirring 1–2 minutes more. Pour onto the prepared sheet and allow to cool at room temperature for about 30 minutes. Once cool, break into small pieces and store until ready to use.
- For the bark: Line a 9×13 baking pan with parchment. Melt 10 ounces of white chocolate over a double boiler or following package instructions. Remove from heat and stir in the reserved 2 ounces of chopped white chocolate until smooth.
- In a separate bowl, melt the remaining 4 ounces of white chocolate with the cookie butter, stirring until smooth.
- Spread the plain white chocolate into an even layer on the prepared pan. Spoon or pour the cookie butter white chocolate over the base and swirl gently with a knife to create a marbled effect. Sprinkle evenly with pretzels and toffee, pressing lightly to adhere.
- Allow the bark to set at room temperature until firm, about 2 hours, or chill in the refrigerator for about 30 minutes. Cut or break into pieces and serve.
Notes
*You may not use all of the homemade toffee; store-bought toffee bits can be substituted (start with about ½ cup). Store the finished bark in an airtight container at room temperature or in the refrigerator for up to two weeks.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 149Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 54mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 1g
The nutrition information is an estimate and may not be entirely accurate.
Did you make this recipe?
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