Ingredients
2 12-oz. bags semisweet chocolate chips, divided
4 tbsp. coconut oil, divided
2 sticks unsalted butter, softened
1 c. brown sugar
2 tsp. pure vanilla extract
1 1/2 c. crushed graham crackers
2 tsp. kosher salt
1/3 c. milk
2/3 c. mini chocolate chips
1 mini Chips Ahoy Go-Pak (3.5-oz.)
Preparation
Step 1Line a jelly roll pan or edged baking sheet with wax paper. Step 2Create a double boiler: Pour about 1" water into a medium-sized saucepan, placing an oven-safe bowl on top (the bowl should not touch the water underneath). Bring the water to a simmer, add 1 bag of chocolate chips and 2 tablespoon coconut oil and stir until chips have melted completely, forming a sauce. Pour chocolate in an even layer on top of prepared pan, smoothing until covered. Refrigerate until set, about 20 minutes.Step 3Make the cookie dough layer: Using an electric mixer, beat butter, brown sugar and vanilla until combined. Slowly beat in graham crackers and salt, then add milk. Fold in chocolate chips and spread onto chilled chocolate. Place baking sheet in fridge.Step 4Melt remaining chocolate and coconut oil, following the same process as before. Spread in an even layer on top of the cookie dough. Crumble a few of the cookies then sprinkle crumbled and whole mini cookies on top. Refrigerate until set, about 2 hours.Step 5Break bark into bite-sized pieces and serve.
