Recipe by Odaiah Leeds

Prep by Chumy Berger

Styling and photography by Chay Berger

This cookie bark is so crunchy, so chocolaty, and just so perfect. It makes a great dessert or a yummy snack. The best part is that it’s Pesach friendly. Plus, it’s really easy to make—no fancy machines, no rolling, no patchke.

 

Yield: 8–10 servings

 

Ingredients:

Cookie Layer

¼ cup avocado oil

½ cup coconut sugar

1 egg

1 teaspoon vanilla extract

1½ cups almond flour

1 teaspoon baking soda

¼ teaspoon salt

¼ bag chocolate chips

 

Chocolate layer:

1 cup chocolate chips

1 teaspoon avocado oil

 

Preheat oven to 375°F.

Mix oil and sugar.

Add remaining ingredients and mix.

Line baking sheet with parchment paper.

Press cookie dough onto parchment paper to form a thin and even layer.

Bake for 12–15 minutes, until cookie is crispy.

Let cool.

To prepare chocolate layer, melt chocolate and oil together.

When cookie is completely cooled, pour chocolate over cookie layer and spread to make an even layer.

Place in freezer until chocolate hardens completely.

When hard, break apart in pieces.

 

Chumy Berger, personal chef, can be reached at 848-210-7973.