Description
This no-bake Gingerbread Chocolate Bark combines creamy chocolate with warm, nostalgic gingerbread flavors. Quick, easy, and festive—it’s perfect for gifts, holiday parties, or snacking during cozy movie marathons.
Ingredients
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Chocolate:
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4 white chocolate bars (≈400g)
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2 Caramilk bars (≈200g) – optional, or use white chocolate + pinch of brown sugar
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Gingerbread Elements:
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1½ cups mini gingerbread men cookies
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½ cup gingerbread-themed sprinkles or shapes
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Optional Toppings:
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Crushed candy canes, nuts, dried cranberries, or extra chocolate drizzle
Instructions
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Prep the Pan: Line a large baking sheet (≈13×18″) with parchment paper. Optional: light spray of cooking oil to prevent shifting.
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Melt Chocolate: Break chocolate bars into pieces. Microwave in 30-second bursts at 50% power, stirring each time until smooth. Alternatively, melt using a double boiler.
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Spread Chocolate: Pour melted chocolate onto the center of the pan and spread ¼–½ inch thick using an offset spatula or back of a spoon. Rustic shapes are perfect.
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Decorate: Immediately press mini gingerbread men and sprinkles into the chocolate. Add optional toppings as desired.
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Chill: Refrigerate for 30–40 minutes or until firm.
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Break & Serve: Lift chocolate using parchment edges and break into irregular shards by hand. Arrange on a platter or package in treat bags for gifting.
Notes
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Chocolate can seize if moisture gets in; add a teaspoon of neutral oil to fix it.
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Let bark fully set before breaking for clean, charming shards.
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Store airtight in the fridge for up to 2 weeks, or freeze for up to 2 months.
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White, cloudy film on chocolate (“bloom”) is harmless and won’t affect flavor.
Nutrition
- Calories: 180 Cal per piece
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Cholesterol: 5mg