Make Halloween spiderweb cookie bark for your little (or big) goblins! This easy recipe is made in the microwave and combines peanut butter, cookies, and white chocolate.
White Chocolate and Peanut Butter
This white chocolate bark with cookies has a secret ingredient: peanut butter, which gives it a delicious flavor. Fortunately, if you don’t eat peanut butter, you can leave it out and still make a great treat!
Draw Spiderwebs with Melted Chocolate
Many webs can be drawn with melted chocolate onto one slab of bark. Make them as big as you want, and then fill in with smaller spiderwebs in any blank leftover spaces. Scoring makes it easier to break the chocolate into individual spiderwebs and keep them intact. Or you can break the bark into large pieces before drawing the spiderwebs.
Use a Resealable Bag
Use a piping bag and a small round tip to draw the spiderwebs. Or, use a resealable plastic bag without a piping tip. First, melt semisweet chocolate in a microwaveable container. Then, spoon the melted chocolate into a plastic bag. Cut the corner edge off the bag. For fine lines, cut off a small corner. Cut a large hole to make thick lines. Work fast so the chocolate doesn’t harden.
How to Draw Webs for Spiderweb Cookie Bark
Follow these steps to make spiderwebs. Starting in the middle of the web, draw a chocolate spiral in one continuous motion. If you stop piping, start back by overlapping the stopping point. To finish off the edge, overlap the previous loop.
Start the spiderweb lines in the center by dragging a knife through the chocolate to the edge. Pull the chocolate from the middle each time to create a chocolate body that will be the “spider.” Add candy eyes in the center to represent a little spider. Follow the pictures below to complete the web.
Freeze Leftover Spiderweb Cookie Bark
You can make this cookie bark for occasions other than Halloween by omitting the spiderwebs. Store it in an airtight container, or keep it in the freezer if you want to serve it later. If it is wrapped well, it will keep for several weeks. Just thaw it before serving.
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Cookies and Cream Spiderweb Bark
- parchment paper
- cookie sheet
- sandwich-sized plastic resealable bag
- microwaveable bowl
- 12 ounces white chocolate chips or wafers (premium chocolate like Ghirardelli)
- ⅓ cup peanut butter
- 12 Oreo cookies, broken into small pieces
- ¼ cup semisweet chocolate chips
- 1 package candy eyes
- Melt white chocolate in a microwaveable bowl for 30-second intervals. Stir after each interval until melted.
- Stir in peanut butter until mixed well. Add broken cookie pieces and stir until distributed throughout the white chocolate mixture.
- Cover a cookie sheet with parchment paper and pour the chocolate mixture on it, spreading it to form an even layer.
- Place the semisweet chocolate chips in a microwaveable container and heat for 30-second intervals until melted. Stir after each interval. When the chocolate is melted, spoon it into a plastic zipper bag. Cut the tip off of one bottom corner.
- Now, draw spider webs on the slab of white chocolate by drawing spirals. To make a web, start at the middle of the web and create a small circle. Keep circling, getting larger with each rotation. When the "web" is as large as you want, end it by overlapping the chocolate on what you have drawn.
- Insert a knife (or toothpick) into the middle of the first spiral and pull it through the dark chocolate to the outside of the circle. Some of the chocolate will drag with the knife, which makes it look like a spiderweb. Continue to pull it from the middle to the outside, spacing each pull about 1 1/2 to 2 inches apart (for the large webs).
- Place 1 or 2 pairs of candy eyeballs on each web to represent a little spider looking around.
- Repeat the web instructions, making large and small webs all over the layer of white chocolate. Then, place the bark into the refrigerator to chill and set.
- With a sharp knife, score around the webs. Scoring will make it easy to break the bark, keeping the "webs" intact.