📋Gingerbread Chocolate Christmas Bark

chocolate gingerbread bark in a festive container

5 from 1 vote

📋Gingerbread Chocolate Christmas Bark

This Christmas Chocolate Bark is an easy and fun, no bake chocolate bark loaded with mini gingerbread man cookies, baking gums, and sprinkles! It makes a great snack, dessert or edible gift.

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword bark, chocolate bark, christmas

Special Diet Vegetarian

Prep Time 15

Cook Time 5

setting 2

Total Time 2 20

Servings pieces

Calories 259kcal

Author Terri Gilson

Equipment

Ingredients

½ lb white chocolate 8oz
1.5 lbs semi-sweet chocolate melting chocolate (24 oz)
⅓ cup Christmas green and red sprinkles (mixture of jimmies and nonpareils)
⅓ cup baking gums (gumdrops made specifically for baking)
24 mini gingerbread man cookies

US Customary - Metric

Get Recipe Ingredients

Instructions

Line baking sheet with parchment paper. Chop chocolate into smaller pieces (¼ inch approximately)
Melt semi-sweet chocolate at 50% (½ power) in microwave safe bowl for about 3-4 minutes, checking at 1 minute intervals and stirring between, until melted. Pour onto prepare pan (lined with parchment paper).
*Alternatively you can melt chocolate in a double boiler on the stovetop.
**Do NOT get any water near your chocolate or it will seize!
Melt white chocolate in microwave the same as above.
Drop by spoonfuls onto melted semi-sweet chocolate.
Then swirl with butter knife to get desired effect.
Bang bottom of cookie sheet down on counter a couple of times to remove lumps and air bubbles.
Add mini gingerbread man cookies.
Then add sprinkles and baking gums.
Set aside and allow to harden for 1-2 hours at room temperature.
Break apart and serve.

Notes

Expert Recipe Tips:

high-quality chocolate for smoother melting. Better-quality baking chocolate or couverture melts more evenly and gives you a silkier finish than chips, which contain stabilizers.

Avoid white chocolate chips. They seize easily because of added stabilizers; use real white chocolate baking bars or melting wafers for best results.

Make sure all equipment is completely dry. Even a small drop of water can cause chocolate to seize, turning it grainy instead of smooth.

Melt chocolate slowly and gently. Use short microwave bursts (15–30 seconds), stirring in between to prevent burning.

Don’t spread the layers too thin. A slightly thicker layer gives the bark structure and helps prevent it from snapping or crumbling.

Tap the pan after spreading the chocolate. Lightly tapping the baking sheet on the counter releases air bubbles and smooths the surface.

Press toppings in gently before the chocolate sets. This ensures your cookies and candies stay attached and don’t fall off later.

Use a warm knife for clean cuts. Heat the knife under hot water, dry it, and then slice to prevent cracking.

Chill only until set — don’t freeze immediately. Rapid freezing can cause white streaks (fat bloom), so let it set in the fridge first.

Keep it cold for the best texture. Since the chocolate isn’t tempered, refrigeration or freezing keeps it firm and prevents melting.

Customize toppings for different flavor profiles. Peppermint, pretzels, dried cranberries, nuts, or sprinkles all work well and should be bite-sized.

Break the bark by hand for a rustic look. Snapping it into chunks gives thatclassic, jagged bark appearance.

Top tip - Save $$$

It is much more economical to buy your melting chocolate in bulk. I bought everything for this recipe at Bulk Barn!

Hint: When you are melting chocolate in the microwave, less is more! Take the chocolate out at regular intervals and stir. The heat from the melted chocolate helps to melt the remaining unmelted pieces. You do NOT want to heat your chocolate any more than you have to or you risk it seizing.

Storing Christmas Chocolate Gingerbread Bark

Fridge: Homemade chocolate bark will last in an airtight container for about 2-3 weeks. Because this chocolate is not tempered, I recommend storing it in the fridge or freezer to avoid melting.

Freezer: However, I pop this easy chocolate bark recipe right into a freezer safe Ziploc bag or container after it's done. This way it will last longer. It will last up to 4 months in the freezer if properly stored.

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