Skip to Content

Gingerbread Bark

Liz from A Sweet Baker has brought us a decadent recipe to satisfy our Holiday sweet-tooth…

Doesn’t Gingerbread Bark sound amazing!!  YUMMO.

I won’t keep you waiting any longer and let Liz take it from here:

Gingerbread Bark by on

Even though it’s only November 29th I’ve been in the Christmas baking mood for a few weeks now! I’ve already made Cranberry White Chocolate Shortbread Cookies, Reese’s Peanut Butter Chocolate Cheesecake Bars and Coffee and Bailey’s Irish Cream Fudge which are all in the freezer to enjoy over the holidays!

Gingerbread Bark by on

This Gingerbread Bark, however, 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 Gingerbread 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 Gingerbread Bark on your list. Whether it’s just for you or you’re giving it away at a cookie exchange, this is the perfect treat to whip up in a hurry and it looks so festive all wrapped up!

Yield: 24

Gingerbread Bark

Gingerbread Bark by on
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes


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


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

Gingerbread Bark by on

So, until I talk to you next month, have fun baking and enjoy the snowy weather (if you have any where you are)!

Thanks so much to Liz… I just LOVE having Liz come and visit with us!  She’s got quite a knack when it comes to everything sweet.

Here are a few other delights from A Sweet Baker


Cranberry White Chocolate Shortbread Cookies


Reese’s Peanut Butter Chocolate Cheesecake Bars

I can’t wait to make Liz’s Gingerbread Bark … it’s perfect for the Holidays and I just adore everything gingerbread this time of year!!

Make sure to keep up with Liz… find her on: Facebook// Twitter// Pinterest//Google+

Happy Wednesday and Happy Holiday Baking!

xoxo~ Liz and Ruthie

Leave a comment

Your email address will not be published. Required fields are marked *

  1. Stephanie says:

    Im not normally a fan on gingerbread, but this looks incredible!

  2. Crystal says:

    Yummy!!! Thanks for the recipe!!

Skip to Recipe