{"id":1830929,"date":"2022-12-02T08:05:51","date_gmt":"2022-12-02T14:05:51","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1830929"},"modified":"2022-12-02T08:05:51","modified_gmt":"2022-12-02T14:05:51","slug":"copycat-trader-joes-cowboy-bark","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/copycat-trader-joes-cowboy-bark\/","title":{"rendered":"How to Make Copycat Trader Joe&#8217;s Cowboy Bark"},"content":{"rendered":"<span style=\"font-weight: 400;\">With rich dark chocolate, nuts, crispy pretzels, buttery toffee and sweet Oreos, Trader Joe\u2019s Cowboy Bark is a beloved (and sadly discontinued) treat. <\/span>We're not sure why it was dubbed \"ruggedly adventuresome,\" but it was definitely chock-full of salty sweet goodness and is still one of their most beloved and missed items.\r\n\r\nLuckily, we have an easy recipe for this salty-sweet snack. Having everything chopped and ready to go so you can quickly top the melted chocolate is key. Let it set for less than 30 minutes, and then it\u2019s bark time! Package up the bark for the ultimate <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-food-gift-ideas\/\">food gift<\/a>, freeze it for later or just nibble some when the craving strikes.\r\n<h2>Copycat Trader Joe's Cowboy Bark<\/h2>\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li>1 package (10 to 12 ounces) dark chocolate chips<\/li>\r\n \t<li>1\/2 cup miniature pretzels<\/li>\r\n \t<li>5 Oreo cookies, coarsely crushed<\/li>\r\n \t<li>3 tablespoons chopped salted peanuts<\/li>\r\n \t<li>3 tablespoons slivered almonds<\/li>\r\n \t<li>3 tablespoons toffee bits<\/li>\r\n \t<li>1\/2 teaspoon sea salt<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Melt the chocolate<\/h4>\r\nLine a 15x10x1-in. pan with parchment paper and set aside. In a double boiler or metal bowl over hot water, warm the chocolate until about two-thirds of the chips are melted. Remove the bowl from heat and stir until smooth.\r\n<h4>Step 2: Spread the chocolate and add the toppings<\/h4>\r\nPour the chocolate in the prepared pan and spread about 1\/8-in. thick with an offset spatula or knife. It won\u2019t go to the edge of the pan, and it\u2019s OK if it\u2019s not even around the edges. Evenly sprinkle with pretzels, Oreos, toffee bits, peanuts, almonds and sea salt. If the bark gets hard before everything is added, pop it in the oven for a minute or so to soften.\r\n<h4>Step 3: Let it set<\/h4>\r\nRefrigerate the bark until firm, about 15 to 20 minutes. You can also freeze it for the same amount of time. If you don\u2019t refrigerate it, it will harden at room temperature after 1 to 2 hours.\r\n<h4>Step 4: Break the bark apart and serve or store<\/h4>\r\n<img class=\"alignnone size-large wp-image-1831294\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/FT22_270994_ST_10_21_2-1.jpg?fit=700,467\" alt=\"Copycat Trader Joe's Cowboy Bark\" width=\"700\" height=\"467\" \/>\r\n\r\nYou can neatly cut the bark, or just break it up into pieces. Store the chocolate bark in an airtight container.\r\n<h2>Tips for Making Copycat Trader Joe\u2019s Cowboy Bark<\/h2>\r\n<img class=\"alignnone size-large wp-image-1831296\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/FT22_270994_ST_10_21_3-1.jpg?fit=700,467\" alt=\"Copycat Trader Joe's Cowboy Bark\" width=\"700\" height=\"467\" \/>\r\n<h3>Can I use other types of chocolate?<\/h3>\r\nYes, you can use any type of chocolate for bark. But because this recipe includes some rather sweet toppings, dark chocolate offers the best balance.\r\n<h3>Can I melt the chocolate chips in a microwave?<\/h3>\r\nAbsolutely! Heat the chocolate chips on high power to melt about 2 to 3 minutes, stopping every 15 seconds to stir. You want a smooth chocolate, so make sure to stop when just melted. You don\u2019t want to scorch it.\r\n<h3>How do you store the bark?<\/h3>\r\nLike other <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-barks-and-brittles\/\">holiday bark recipes<\/a>, you can store the bark either in the fridge or at room temperature in an airtight container. It'll last about two weeks at room temperature and about a month in the fridge. You can also freeze bark for up to six months.","protected":false},"excerpt":{"rendered":"<p>With just a few ingredients, you can make a copycat of Trader Joe\u2019s Cowboy Bark in no time.<\/p>\n","protected":false},"author":7884,"featured_media":1831295,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305845,305843,304328,339637,304288,305487,304268],"categories-v2":[311486,311481,308984,259620,310796,259483],"coauthors":[341501],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trader Joe&#039;s Cowboy Bark: An Easy Copycat Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/copycat-trader-joes-cowboy-bark\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Trader Joe's Cowboy Bark: An Easy Copycat Recipe","description":"Discontinued no more! 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When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-04-04 10:15:07","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/copycat-trader-joes-cowboy-bark\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling &amp; Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine &amp; cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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