Easy and festive, this gingerbread bark combines rich dark chocolate with crunchy gingerbread cookies and a hint of spicy-sweet crystallized ginger. Perfect for gifting or snacking during the holidays!
When the holidays roll around, I love a recipe that’s quick, easy, and guaranteed to impress. This gingerbread bark checks all those boxes and then some! With just a handful of ingredients and a few simple steps, you can whip up a delicious, festive treat that’s perfect for holiday gatherings or as a sweet homemade gift. The combination of rich dark chocolate, the warm spices of gingerbread, and the zing of crystallized ginger is irresistible!
Why You’ll Love This Gingerbread Bark Recipe
- Quick and easy. Only a few ingredients and no baking required!
- Perfect for gifting. Break it into pieces, wrap it up in a pretty bag, and you’ve got a thoughtful homemade gift.
- Customizable. Swap in your favorite holiday cookies, adjust the toppings, or even change the chocolate type to suit your preferences.
- Festive and fun! The combination of textures and flavors is perfect for the holiday season, and optional sprinkles make it extra cheerful.
What You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Dark chocolate – Chop it roughly for easier melting. The rich flavor is a perfect base for the bark.
- Gingerbread cookies – Store-bought cookies save time, but homemade works, too. Either gingerbread men or round cookies are great options.
- Crystallized ginger – Adds a delightful spicy-sweet zing that complements the chocolate beautifully.
- White chocolate – Provides a lovely contrast in both flavor and color.
- Sprinkles – For a fun, festive touch, add some holiday-themed sprinkles.
How to Make Gingerbread Bark
- Start with the dark chocolate. Melt it in short bursts in the microwave or using a double boiler. Spread it on a lined baking sheet to about 1/4-inch thickness.
- Add the toppings. Sprinkle the cookie pieces and crystallized ginger evenly over the chocolate, pressing down lightly so they stick.
- Drizzle with white chocolate. Melt the white chocolate and drizzle it over the bark. Add sprinkles for a festive touch if you like.
- Let it set. Refrigerate the bark for about 30 minutes, or until it’s firm. Break or cut into pieces and enjoy!
Tips for Success
- Use high-quality chocolate. It makes a big difference in flavor and texture.
- Prep toppings ahead of time. Have your cookies chopped and ginger ready to go before spreading the chocolate.
- Chop the ginger with this trick. Chopping crystallized ginger can be a bit sticky. To make chopping it easier, lightly coat your knife with a bit of vegetable oil or dust the ginger pieces with a small amount of sugar. This prevents sticking and helps you get more even pieces without the ginger clumping together.
- Work quickly. The chocolate sets fast, so add the toppings immediately after spreading it.
- Pipe the white chocolate. For a neater drizzle, use a piping bag or a small zip-top bag with the corner snipped off to drizzle the white chocolate. It gives better control than using a spoon.
- Set at room temperature if time allows. If you’re not in a hurry, letting the bark set at room temperature rather than in the fridge can help minimize condensation, which can sometimes lead to chocolate bloom (that whitish coating). This helps keep it looking smooth and shiny.
- Get clean cuts. If you prefer neatly cut pieces instead of breaking the bark by hand, let the chocolate partially set (not fully hardened) and then use a sharp knife to score it into sections. Once it’s fully set, it will break cleanly along those lines.
- Wrap it up! For gifting, festive tins, jars, or even cellophane bags with ribbons are easy ways to package and share your gingerbread bark.
Variations and Serving Suggestions
- Milk or white chocolate base. Swap the dark chocolate for milk or white chocolate for a milder flavor.
- Different cookies. Use spice cookies, gingersnaps, or even Biscoff cookies.
- Extra toppings. Add dried fruit, chopped nuts, or a drizzle of caramel for extra flair.
- Serving ideas. Serve this Gingerbread Bark alongside a cup of hot cocoa or coffee for a cozy treat, or add it to a holiday dessert platter for a fun variety of flavors. It also makes a wonderful homemade gift!
How to Store
- Room temperature: Store your gingerbread bark in an airtight container at room temperature for up to a week.
- Refrigerator: For longer storage, keep it in the refrigerator for up to 2 weeks.
- Freezer: You can freeze gingerbread bark for up to 3 months; just keep in mind that freezing can alter the appearance and texture. Wrap the pieces tightly in plastic wrap and store them in an airtight container or freezer-safe bag. Let it thaw in the refrigerator or at room temperature before serving.
More Chocolate Bark Recipes
Gingerbread Bark
This festive gingerbread bark is a holiday treat that’s as easy to make as it is delicious! With rich dark chocolate, crunchy gingerbread cookies, and spicy-sweet crystallized ginger, it’s a perfect no-bake dessert for the season.
Ingredients
- 12 ounces (340g) dark chocolate, chopped
- 1/2 cup gingerbread cookies, coarsely chopped
- 2 tablespoons crystallized ginger, finely chopped
- sprinkles
- 2 ounces (57g) white chocolate, chopped (optional, for drizzling)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring after each interval, until smooth. (You can instead use a double boiler for more control.)
- Pour the melted chocolate onto the prepared baking sheet and spread it out to about a 1/4-inch thickness using a spatula.
- Sprinkle the chopped gingerbread cookies evenly over the chocolate, gently pressing them in so they adhere. Add the chopped crystallized ginger, scattering it over the top.
- Melt the white chocolate the same way as the dark chocolate. Use a spoon or piping bag to drizzle it over the bark for a decorative touch. Top with sprinkles.
- Let the bark set at room temperature, or place the baking sheet in the refrigerator until the chocolate is completely set (about 30 minutes).
- Once fully hardened, break or cut the bark into pieces.
Notes
Store in an airtight container at room temperature up to a week.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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