Description
This Gingerbread Chocolate Bark recipe combines the creamy sweetness of white chocolate with warm, festive spices like ginger, cloves, and nutmeg, then is topped with crunchy gingerbread cookies and colorful holiday candies. It’s a perfect no-bake treat that captures the holiday spirit in every bite—easy to prepare and delightful to share.
Ingredients
Scale
Chocolate Mixture
- 2 cups (340 g) white chocolate chips
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
Decorations
- 10 to 12 store-bought or homemade gingerbread cookies, roughly chopped
- 1 tablespoon mini red and green M&M’s
- 1 teaspoon red and green nonpareils
- 1 teaspoon red and green jimmies
Instructions
- Melt the white chocolate: In a microwave-safe bowl, gently melt the white chocolate chips in 20-second intervals, stirring between each until fully melted and smooth. Be careful to avoid overheating to prevent burning.
- Add spices and salt: Stir the ground ginger, ground cloves, ground nutmeg, and kosher salt into the melted white chocolate mixture until evenly combined, infusing the chocolate with warm gingerbread flavors.
- Prepare the base: Line a baking sheet with parchment paper. Pour the spiced white chocolate onto the parchment and spread it evenly into a thin layer, about 1/4 inch thick, using a spatula.
- Add toppings: Immediately sprinkle the roughly chopped gingerbread cookies evenly over the chocolate, followed by the mini red and green M&M’s, nonpareils, and jimmies, pressing lightly to ensure they stick.
- Set the bark: Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is fully set and firm to the touch.
- Break into pieces: Once solidified, remove the chocolate bark from the fridge and carefully break it into irregular pieces using your hands or a knife.
- Serve and store: Enjoy immediately or store in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
Notes
- Use high-quality white chocolate for the best flavor and smooth texture.
- If you prefer, substitute the white chocolate with milk or dark chocolate, adjusting spices to taste.
- For extra crunch, toast the gingerbread cookies slightly before sprinkling on the bark.
- This recipe is great for gifting; package pieces in decorative boxes or bags.
- Keep the bark refrigerated, especially in warm climates, to prevent melting.
Keywords: gingerbread chocolate bark, holiday dessert, white chocolate bark, festive candy bark, gingerbread cookies, no-bake holiday treat