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SeasonalHolidaysChristmasHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionBig BatchIndulgent SweetsFreezer FriendlyWinterPartyBakingSnacksDessertsVegetarianGluten-FreeDairy-Free

Gingerbread Bark

Indulge in the festive flavors of this Gingerbread Bark, a delightful combination of gingerbread cookies and white chocolate. Perfect for holiday gatherings, this sweet treat will have everyone coming back for seconds!

Walmart brand logo
Presented by
Walmart
May 04, 2023
90% would make again
Gingerbread Bark

Ingredients

for 8 servings

  • nonstick cooking spray, for greasing

Spiced Dark Chocolate

  • 16 oz dark chocolate (450 g)
  • ½ tablespoon coconut oil
  • 1 teaspoon ground cinnamon

Spiced White Chocolate

  • 6 oz white chocolate (180 g)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves

Assembly

  • 3 ½ cups broken gingersnaps (105 g), about 1½ cups
  • 2 tablespoons crystallized ginger, chopped

Nutrition Info

  • Calories 700
  • Fat 43g
  • Carbs 84g
  • Fiber 3g
  • Sugar 62g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
  2. Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn’t touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
  3. Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
  4. Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
  5. Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
  6. Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
  7. Transfer the baking dish to the refrigerator for 1–2 hours, or until the chocolate is set.
  8. Break into pieces, then serve.
  9. Enjoy!

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Gingerbread Bark