Get the Recipe:
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 (340 g) dark chocolate, chopped
- 1/2 cup gingerbread cookies, coarsely chopped
- 2 tablespoons crystallized ginger, finely chopped
- sprinkles
- 2 ounces (57 g) white chocolate, chopped, optional for drizzling
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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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