Cookie Dough Bark

Cookie Dough Bark 4 ounces or 1/2 cup unsalted butter, room temperature 2/3 cup packed light brown sugar 2 tbsp milk 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1/2 tsp salt 2/3 cup mini chocolate chips 1 lb chocolate candy coating 2 oz white chocolate candy coating, optional About 2 1/4 lbs Cookie Dough Bark In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 2-3 minutes. With the mixer running on low, add the milk and vanilla and beat until they're incorporated. Stop the mixer and add the flour and salt, and mix everything on low until the flour streaks have almost disappeared. Add the miniature chocolate chips, and stir them in by hand, scraping down the bottom and sides of the bowl to make sure all of the flour is incorporated. Set aside for a moment. Line a baking sheet with foil. Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Pour approximately half of the chocolate onto the baking sheet, and spread it into a thin, even layer, less than 1/4-inch thick. It doesn't need to cover the entire pan. Place the tray in the refrigerator to quickly cool down and set the chocolate. Once set, gently spread the cookie dough over the chocolate so that it covers the entire surface of chocolate. If the remaining coating has started to set, warm it up so that it's fluid again. Pour it over the cookie dough, and spread it into an even layer across the top. If desired, melt the white chocolate candy coating and drizzle it all over the top while the coating is still wet. Refrigerate the tray until the chocolate is completely set. Cut the bark into small pieces, or break it into small irregular pieces by hand. Store Cookie Dough Bark in an airtight container in the refrigerator for up to two weeks.