The easiest holiday treat—Gingerbread Chocolate Bark! Just 5 ingredients, and ready in 15 minutes!
Gingerbread Chocolate Bark
A few weeks ago I was checking out the seasonal items at Whole Foods when I excitedly saw a new bag of Gingerbread Chocolate Bark! My excitement quickly faded as I turned the package over and saw that it contained dairy milk. And then my excitement picked back up as I thought “challenge accepted!” You know how I can’t resist a good chocolate bark recipe! Some of my favorites are…
Why not add some Gingerbread Chocolate Bark to the mix? Bark is the easiest dessert to make. Simply melt chocolate chips, stir in some yummy mix ins, and sprinkle something pretty on top. Pop it in the freezer for a few minutes to firm up, and snap it into a bunch of pieces. Bark is easy to make free of most common allergens as well, so it’s perfect for a party!
There are lots of accidentally vegan gingerbread cookies available. I chose to use Mi Del gluten free gingerbread men because they were just too cute, and lots of fun to work with! You could use any kind you like though. You could even use my Sugar and Spice cookies—just leave a couple out to get stale before crunching them up!
All that sparkles
I top my Gingerbread Chocolate Bark with slivers of candied ginger and sparkling sugar. It’s so pretty, and gives you a hint about what the flavor is. The ginger on top also gives a slight spicy bite, while the cookie gives it crunch, and the dark chocolate gives it a mellow sweetness. One of my new favorite desserts!
Look how easy it is to make Gingerbread Chocolate Bark!
I hope my Gingerbread Chocolate Bark makes it to a buffet table at a holiday party near you! With only 5 ingredients, and 15 minutes to pull it all together, it’s a major winner! I hope you love it as much as I do!
Gingerbread Chocolate Bark
- 1 10 ounce bag chocolate chips dairy free
- 1 teaspoon coconut oil optional for easier melting
- 12 gingerbread men cookies crumbled (about 1 cup of crumbled cookies)
- candied ginger
- sparkling sugar not granulated, you're wanting a coarse sugar for decorating
- Place the chocolate chips in a microwave safe bowl. Add coconut oil on top if using.
- Microwave the chocolate chips in 30 second intervals, stirring in between, until chocolate is smooth.
- Mix the gingerbread cookie crumbles into the melted chocolate.
- Pour the chocolate cookie mixture onto a baking tray covered in parchment paper. Spread the chocolate and evenly distribute the cookie crumbles.
- Place the whole tray into the freezer and allow the chocolate to firm up, about 15-30 minutes.
- Remove from freezer and break into pieces, using a fork rather than your fingers to prevent melting.
- Place on plate for serving, or store in a sealed container in the fridge.
Do you have all of your ingredients?