Name: Gingerbread Cookie Bark
Prep time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz semi-sweet or dark chocolate chips (or chopped chocolate); 1/2 cup white chocolate chips (for drizzle, optional); 1 to 1 1/2 cups gingerbread cookies, roughly crushed; 1–2 tablespoons holiday sprinkles (optional); Sea salt (optional)

Jump to Recipe·Leave a Review

Gingerbread Cookie Bark is a festive, no-fuss holiday treat made by layering melted chocolate and crushed gingerbread cookies, then topping it with holiday sprinkles or a white chocolate drizzle. It’s crunchy, sweet, warmly spiced, and perfect for gift-giving, snacking, or adding to a holiday dessert tray.

Why You’ll Love This Recipe

I love this bark because it’s incredibly easy to make and looks beautiful with almost no effort. The combination of rich chocolate and crunchy gingerbread gives it the perfect holiday flavor. I don’t have to bake cookies from scratch — just use store-bought or leftover ones — and in under 30 minutes, I have a treat that feels festive and fun. Gingerbread Cookie Bark

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or dark chocolate chips (or chopped chocolate)
White chocolate (for drizzle, optional)
Gingerbread cookies (crushed into chunks)
Holiday sprinkles (optional)
Sea salt (optional, for a sweet-salty finish)

Directions

I line a baking sheet with parchment paper and set it aside.
I melt the chocolate in the microwave or over a double boiler until smooth, then spread it in an even layer on the parchment — about ¼ inch thick.
While the chocolate is still warm, I sprinkle crushed gingerbread cookies all over the surface, pressing them gently so they stick.
If I’m using white chocolate, I melt it separately and drizzle it over the top in thin lines.
I add sprinkles or a pinch of sea salt if I want a little extra sparkle or flavor.
I refrigerate the tray for 15–20 minutes, or until the chocolate is firm.
Once set, I break the bark into pieces and store or serve.

Servings and timing

This recipe makes about 10–12 servings and takes around 10 minutes to prepare, plus 15–20 minutes to chill.

Variations

Sometimes I use white chocolate as the base and dark chocolate for the drizzle, or I add chopped nuts or crushed peppermint for more texture. I’ve also added a few mini marshmallows or dried cranberries on top to give it more visual appeal and a twist in flavor. It’s a great way to use up broken cookies or leftover holiday treats.

Storage/Reheating

I store the bark in an airtight container at room temperature for up to 1 week or in the fridge if my kitchen is warm. I don’t reheat this — it’s meant to be eaten as-is, straight from the container or gift bag. Gingerbread Cookie Bark

FAQs

Can I use homemade gingerbread cookies?

Yes, I’ve made it with homemade and store-bought cookies — both work perfectly. I just make sure they’re crunchy for the best texture.

What kind of chocolate is best?

I usually go with semi-sweet or dark chocolate so it balances the sweetness of the cookies, but milk chocolate works if I want it extra sweet.

Can I freeze gingerbread bark?

Yes, I freeze it in a sealed container for up to 2 months. I let it sit at room temp for a few minutes before eating so it’s not too hard to bite.

How do I make clean bark pieces?

I use a sharp knife to score the bark before it fully hardens, or just break it by hand for a more rustic look.

Can I package this for gifts?

Absolutely. I portion it into treat bags or boxes and add a ribbon for an easy, homemade holiday gift that everyone loves.

Conclusion

Gingerbread Cookie Bark is the kind of simple holiday treat I can make in minutes, but it still feels thoughtful and festive. With crunchy cookies, smooth chocolate, and endless topping options, it’s a crowd-pleaser that disappears fast — whether I’m gifting it, serving it, or just sneaking a piece for myself.