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Gingerbread Holiday Bark

Gingerbread Holiday Bark
PREP TIME
10 min
COOK TIME
5 min
YIELDS
12 servings

Need inspiration for a tasty homemade holiday gift? This kitchen sink holiday bark is perfect for gift giving.

Courtesy of Amanda Riva of The Hot Plate.

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Ingredients

½
cup gingersnaps, crumbled
¼
cup crystallized ginger, chopped
¼
cup salted pretzels, crumbled
¼
cup soft chewy caramels, roughly chopped
¼
cup pistachios, roughly chopped
¼
cup dried cranberries
1
lb(s) dark chocolate, finely chopped (at least 70%)
1
oz white chocolate, melted
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Directions

Step 1

Line a 9 x 13-inch (3.5 litre) metal baking pan with parchment paper so it overhangs the ends. Combine gingersnaps, crystallized ginger, pretzels, caramels, pistachios and cranberries; set aside. Place the dark chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat.

Step 2

Pour chocolate onto the prepared pan and spread evenly. Sprinkle with gingerbread mixture. Drizzle melted white chocolate over bark. Refrigerate for 1 hour or until chocolate is set.

Step 3

Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.

Step 4

Note: Substitute your favourite nuts and dried fruit for the pistachios and cranberries if desired.

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