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!
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 Fudge, Peppermint 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!
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.
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!
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.