Gingerbread Cookie Bark

Name: Gingerbread Cookie Bark
Prep time: 5 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 2 c. (340 g.) white chocolate chips; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 1/4 tsp. ground nutmeg; 1/4 tsp. kosher salt; 1 tbsp. mini red and green M&M's; 10 to 12 store-bought or homemade gingerbread cookies; 1 tsp. red and green nonpareils; 1 tsp. red and green jimmies

By Anya PtacekPublished: Nov 29, 2024

Approved by the Delish Test Kitchen

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white chocolate bark with gingerbread cookies and sprinkles

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Yields:

8 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

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preview for Gingerbread Cookie Bark Comes Together (& Apart) In A Snap

You can’t catch me, I’m the gingerbread… oh snap. If you’re a gingerbread head like me, congratulations, you’ve stumbled upon the perfect recipe for your holiday season. This bark blends white chocolate with all your favorite holiday spices and is topped with gingerbread cookies to create a simple yet delightful treat. Feel free to experiment with different spices and adjust the recipe to your taste! Just be sure to add your toppings quickly, as the chocolate will start to set, especially when placed in the refrigerator.

If you’re running late to your next holiday event, this recipe will only take you 20 minutes and will be sure to please any crowd.

Storage:
Chocolate bark, white or not, lasts for several months—though you’ll run through it much quicker than that—when stored in an airtight container in the fridge. The gingerbread cookies may start to lose some of their snap though after about 1 week.

Did you make this recipe? Let us know what you think in the comments below!

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

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Ingredients

Directions

1. Step 1In a medium heatproof bowl, microwave chips in 15-second increments, stirring between each, until melted and smooth, about 1 minute. Add ginger, cloves, nutmeg, and salt and stir until combined.
2. Step 2Using an offset spatula, spread melted chocolate on a parchment-lined baking sheet until about 1/4" thick. Decorate with cookies, nonpareils, and sprinkles. Refrigerate until set, about 15 minutes.
3. Step 3Break into bite-size pieces to serve.