Warm spices, sweet chocolate, and crunchy gingerbread cookies come together in this festive Gingerbread Bark. With its layers of creamy chocolate and holiday spices, this no-bake treat is a delightful addition to dessert trays, perfect for gifting or snacking during the holidays.
Ingredients
- 1 cup semi-sweet chocolate chips: For the base layer of the bark.
- 1 cup white chocolate chips: Adds a creamy contrast to the dark chocolate.
- 1 tsp gingerbread spice blend: For a warm, spiced flavor.
- 1 cup crushed gingerbread cookies: Adds crunch and festive flavor.
- ½ tsp ground cinnamon (optional): For an extra touch of warmth.
Supplies Needed
- Baking sheet
- Parchment paper
- Microwave-safe mixing bowls
- Rubber spatula
Instructions
Prepare Your Workspace:
Line a baking sheet with parchment paper for easy removal of the bark.
- Melt the Semi-Sweet Chocolate:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between, until smooth. Spread it evenly over the prepared baking sheet and refrigerate for 15 minutes to set slightly. - Melt the White Chocolate:
In a separate microwave-safe bowl, melt the white chocolate chips in the same manner. Stir in the gingerbread spice blend and optional ground cinnamon. - Add the White Chocolate Layer:
Pour the spiced white chocolate over the semi-sweet chocolate layer and spread evenly with a spatula. - Sprinkle Toppings:
Scatter the crushed gingerbread cookies evenly over the top, pressing them gently into the white chocolate layer. - Chill and Set:
Refrigerate the bark for at least 1 hour, or until completely firm. - Break and Serve:
Once set, remove the bark from the baking sheet and break it into irregular pieces. Enjoy or package for gifting!
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week in a cool, dry place.
- Refrigeration: Keeps fresh in the fridge for up to 2 weeks.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: Use high-quality chocolate for the best flavor and texture.
- Tip 2: Adjust the spice levels to suit your taste—add nutmeg or cloves for extra warmth.
- Tip 3: Drizzle melted white chocolate over the top for a polished finish.
Variations
- Dark Chocolate Gingerbread Bark: Use dark chocolate for a richer, more intense flavor.
- Nutty Gingerbread Bark: Add chopped pecans or walnuts for added crunch.
- Peppermint Gingerbread Bark: Sprinkle crushed candy canes on top for a holiday twist.
FAQ
Q: Can I use ginger snaps instead of gingerbread cookies?
Absolutely! Ginger snaps add a similar crunch and spicy flavor.
Q: Can I skip the semi-sweet chocolate layer?
Yes, a single-layer bark with spiced white chocolate and gingerbread cookies is just as delicious.
Q: How can I prevent the layers from separating?
Ensure the first layer is firm but not fully set before adding the second layer.
Final Thoughts
This Gingerbread Bark is a festive and flavorful holiday treat that’s easy to make and full of warm, spiced goodness. Perfect for sharing or savoring, it’s a must-have recipe for the season. Try it today and enjoy the taste of the holidays in every bite!
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