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Gingerbread Bark

Simple bark for the holidays! Creamy chocolate topped with gingersnap cookies and white chocolate.

Gingerbread Bark

Ingredients Needed:

  • Chocolate chips
  • White chocolate chips
  • Oil
  • Gingersnap cookies

Oil: Use a neutral tasting oil. Canola, sunflower or vegetable oil will all work.

Gingerbread Bark

How to Make:

  • First, line a large flat rimmed baking sheet with parchment.
  • Then, in a microwave or in a saucepan over medium heat, melt chocolate chips until smooth. If you are using a microwave, be sure to do this in 30 second intervals, to prevent burning.
  • Spread the melted chocolate on to the parchment paper.
  • Next, melt the white chocolate chips with the oil. Again, this can be done in a saucepan or microwave.
  • Drizzle on top of the chocolate.
  • Sprinkle the top with the crushed gingersnap cookies.
  • Let it sit for 30-60 minutes to let the chocolate set. This can be done at room temperature or in the refrigerator.
  • Once set, break it into desired size pieces.

Notes:

  • Be sure to work quickly with the melted chocolate. It will set up within a few moments. You want to sprinkle the crushed cookies while the chocolate is still warm or they may not stick.
  • Keep any leftovers in a covered container in the refrigerator.
  • Freezing: If desired, you can freeze this bark. Keep it stored in a freezer safe container/storage bag. It will be good for a few months.
Gingerbread Bark

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Yield: Serves: 6

Gingerbread Bark

Gingerbread Bark

Gingerbread Bark- -Simple bark for the holidays! Creamy chocolate topped with gingersnap cookies and white chocolate.

Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 1/2 cup chocolate chips
  • 1/4 cup white chocolate chips
  • 1 tsp canola oil
  • 1/4-1/2 cup gingersnap cookies, crushed

Instructions

    1. Line a rimmed baking sheet with parchment paper.
    2. Over low heat, melt chocolate chips until smooth. Spread chocolate evenly onto parchment paper.
    3. Melt white chocolate chips with oil over low heat until smooth. Drizzle over chocolate on parchment paper.
    4. Sprinkle crushed cookies on top. Do this quickly! You want the chocolate to still be warm.
    5. Place baking sheet and fridge and let the chocolate get firm. (30 minute to 1 hour) Remove from fridge and break into desired size pieces.
    6. Keep leftovers in cover container in refrigerator.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 372Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 153mgCarbohydrates: 54gFiber: 3gSugar: 34gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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