Gingerbread Cookie Bark

Hi, I’m Gina from Kleinworth & Co, and it’s holiday time! Can you believe it? Seems like we were just doing this not too long ago, doesn’t it? Guess that means it’s time to get into gift giving mode around here. I love to share homemade gifts for all our friends, neighbors & co-workers. It’s so personal to share a little piece of you when you give a gift that is homemade & from the heart. So I’m usually spending the afternoons in the kitchen with the kids working on great little edible gifts like this Gingerbread Cookie Bark.

Gingerbread Cookie Bark

Have you made bark before? It’s one of the easiest treats you can make but is such a crowd pleaser. Something about a thin, jagged piece of chocolate loaded with all your favorite holiday flavors just makes people smile. I know it does for me too. So of course I’m making all sorts of goodies like this to give away whenever I can. The best part is that I can share the recipes on my blog, Kleinworth & Co. & refer people there when they ask for the recipe. It’s so much easier than writing it out for them each time.

Gingerbread Cookie Bark

Now, you really could add any holiday treat you like on top of this gorgeous bark. But this time I wanted a traditional holiday flavor that sparks a little nostalgia. Since gingerbread cookies are that nostalgic memory for me, that was the perfect choice for this bark. Gingerbread cookies are synonymous with the holiday season so it’s no wonder everyone seems to love this bark too.

Gingerbread Cookie Bark

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A close up of Cookie Bark

Gingerbread Cookie Bark

Ingredients
  

  • 2 cups milk chocolate chips
  • 1 cup white chocolate chips
  • 2 tbsp shortening- divided
  • 5-6 gingerbread cookies

Instructions
 

  • Line an 9x13 baking tray with parchment paper.
  • In a medium glass bowl, combine the milk chocolate chips & 1-½ tbsp of the shortening.
  • Microwave on 50% heat in 30 second intervals until fully melted & combined- be sure to stir well in-between each interval.
  • Transfer melted mixture into prepared pan & spread into a thin even layer.
  • Repeat process with white chocolate chips & remaining shortening & add on top of the milk chocolate layer.
  • Crumble & sprinkle on your gingerbread cookies & press in slightly.
  • Refrigerate for 2 hours to set - poke with a knife to break into pieces.

 That’s it! Isn’t that so simple? You definitely have to make this for all your holiday gatherings this year!

Looking for more great holiday recipes? Here are some of our favorites.

Dark Chocolate Pistachio Fudge

Dark Chocolate Pistachio Fudge

No Bake Peppermint Oreo Bars

No Bake Peppermint Oreo Bars

Thanks so much for visiting with me today! I loved getting to know you better!

For all sweet treats on the site, go HERE and for all recipes go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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