Gingersnap Bark

If you’re feeling rushed over the holidays to bake up something tasty, then this Gingersnap Bark is simple, easy and delicious!  This would be a perfect treat to give to teachers, neighbors, babysitters or bus drivers.  Fill up a little festive treat bag, tie on a pretty ribbon and you’ve got the perfect gift!

Gingersnap Bark | A Sweet Baker

Even though it’s only the beginning of December I’ve been in the Christmas baking mood for a few weeks now!  I’ve already made Reese’s Peanut Butter Chocolate Cheesecake Bars Coffee and Bailey’s Irish Cream FudgePeppermint Chocolate Biscotti and Icebox Cookies, which are all in the freezer to enjoy over the holidays!  I’ve also made  Cranberry White Chocolate Shortbread Cookies but they didn’t even make it to the freezer!

Gingersnap Bark | A Sweet Baker

This Gingersnap Bark also didn’t make it to the freezer in my house!  First of all, it doesn’t make a big batch (but you can double it if you want one) and second, it was just too good that we ate it over the course of the week and the kids took it in their lunches.

The key to getting this Gingersnap Bark perfect is to buy good quality chocolate and good quality gingersnaps.  That’s the only two ingredients in this bark so you want to have the best.

Gingersnap Bark | A Sweet Baker

When you’re planning your holiday baking list make sure you include this Gingersnap Bark on your list.  Whether it’s just for you or you’re giving it away as a gift, or at a cookie exchange, this is the perfect treat to whip up in a hurry and it looks so festive all wrapped up!

Gingersnap Bark

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

An easy, quick bark recipe that includes chocolate and gingersnap cookies that are perfect for the festive season!

Ingredients

  • 8 0z. semi-sweet chocolate, chopped
  • 1/2 cup gingersnap cookies, crushed
  • 1/4 cup white chocolate chips, melted

Instructions

Line a cookie sheet with parchment paper and set aside.
In a microwave-safe bowl, place chopped chocolate and microwave in increments of 30 seconds, stirring often, until chocolate melts.
Pour chocolate onto prepare cookie sheet and spread into a rectangle with a spatula until it's about 1/4" thick.
Sprinkle crushed gingersnap cookies evenly over top of chocolate.
Drizzle melted white chocolate chips over the crushed cookies.
Refrigerate Gingersnap Bark for about 1 hour or until set.
Remove from fridge and break into pieces.
Enjoy!

Notes

* Total time includes refrigeration time.

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This recipe originally appeared on What’s Cooking With Ruthie (where I’m a monthly contributor), where it was called Gingerbread Bark.  I’ve since changed the name to Gingersnap Bark because I used Gingersnap cookies not Gingerbread.

 

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  1. I’m so glad to find someone else that loves chocolate and gingersnaps together…I’ve been told that it’s strange. This is a great idea, Liz, and it looks delicious!

  2. What a quick and delicious homemade gift! This bark would look so pretty in a gift bag or care package! Spicy crunchy ginger snaps with smooth creamy chocolate is a great combination. Thanks!