Cinnamon Chips Cookie Bark is a fun way to use Hershey’s Cinnamon Chips. Or maybe there’s another brand I don’t know of? The ones I find (usually around the holidays) are from Hershey’s. Anyhow, this is a thin and crisp cookie bark made with a mixture of cinnamon chips and pecans.
Half Batch Cinnamon Chips Cookie Bark
Below is the full batch recipe, but you can also halve it. Bake times may vary depending on your oven, so if your oven runs hot yours may be done in 17 minutes. So far, I haven’t had any problems getting the bark crisp enough.
Milk Powder and Texture
If you don’t have the dry milk powder you can leave it out, but I think it makes the bark a little lighter and crisper. Nuts are also optional, but I recommend them because they curb the sweetness a bit.
Thanks to Carolyn in Canada for helping me come up with the recipe. It’s a spin-off of her Sugar Cookie Bark.
Cinnamon Chips Cookie Bark
- 2 large egg whites
- 1/2 cup granulated sugar
- 3 tablespoons of butter melted and browned if desired
- 1 tablespoon of vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon of salt
- 1/4 teaspoon baking powder
- 1 pinch cinnamon
- 1 tablespoon dry milk powder
- 1/2 cup + 2 tbsp all-purpose flour
- 1/2 cup cinnamon chips more or less
- 1/2 cup toasted and chopped pecans
- Set the rack to the lower center part of the oven and preheat to 325 degrees F.
- Line a heavy duty 13×18 inch baking sheet with parchment paper or a Silpat.
- In a mixing bowl, vigorously whisk the egg whites until very foamy or beat them with a handheld mixer. Gradually whisk in the sugar, then whisk in the melted butter, oil and vanilla until smooth. Whisk in the salt, baking powder and cinnamon, then whisk in the nonfat milk powder and flour. Stir until smooth.
- Empty batter onto the lined cookie sheet and spread as thinly as possible using the back of a spoon or scraper.
- Scatter cinnamon chips and pecans over the top.
- Bake in the lower center of the oven for 20 minutes, checking at 17 minutes. Edges should be brown but not burnt. Remove from oven. With a pizza cutter or knife, immediately cut into pieces without separating (careful if you’re using a Silpat!) – you want shards, similar to what you’d get if making peanut brittle. Cover loosely with a sheet of foil and return to the oven for another 8 minutes. Let cool for 5 minutes on baking sheet, then carefully lift pieces and transfer to a wire rack to cool and crisp.
- If you are left with a few thick, chewy, pieces, return them to the oven and bake at 250 for 20 minutes, then re-cool. If your batter is thin enough the first time, you should not need the second bake.