Step 1

Preheat oven to 350° F. Line a 10 ½ ” x 15 ½ ” jelly roll pan with parchment paper or foil.

Step 2

Scatter pieces of cookie dough into the prepared pan.

Step 3

Use a sheet of wax paper to help press and spread the cookie dough evenly across the entire pan.

Step 4

Bake for 12-15 minutes, until all of the dough is golden brown. (The dough will puff up slightly in the oven, but will flatten after a few minutes of cool down.)

Step 5

Remove from oven and immediately sprinkle the melting chocolate pieces over the hot dough.

Step 6

Allow the chocolate to melt (about 10-15 minutes), then spread the melted chocolate evenly over the cookie dough surface. Add sprinkles.

Step 7

Refrigerate the pan of cookie bark for about 15 minutes, until the chocolate firms.

Step 8

Remove from the refrigerator. Using overhanging parchment/foil as handles, lift the cookie bark out of the pan and onto a cutting board.

Step 9

Cut into individual pieces.

Step 10

Store cookie bark at room temperature in an airtight container, with wax paper between layers for up to 10 days.