- Line an 8-inch (20 cm) square pan with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the melted chocolate with 3 tbsp of the broken cookies. Spread the mixture out in the pan into an even layer using an offset spatula. Sprinkle with the remaining cookie pieces. Let set in the refrigerator for 15 minutes.
- Unmould and break the bark into pieces. The bark will keep for 2 weeks in an airtight container in a cool, dry spot.