Why You’ll Love This Recipe

I love this recipe because it captures all the cozy flavors of gingerbread in a simple, no-bake dessert. The combination of spiced white chocolate, crunchy cookies, and colorful sprinkles makes it both fun and elegant. It’s quick to make—ready in under 20 minutes—and ideal for gift-giving, parties, or a last-minute holiday snack. Plus, I can easily customize the toppings to match any festive occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups (340 g) white chocolate chips
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 tablespoon mini red and green M&M’s
10 to 12 store-bought or homemade gingerbread cookies
1 teaspoon red and green nonpareils
1 teaspoon red and green jimmies

Directions

1. In a medium heatproof bowl, I microwave the white chocolate chips in 15-second intervals, stirring between each, until fully melted and smooth (about 1 minute total).

2. I stir in the ground ginger, cloves, nutmeg, and salt until the spices are evenly incorporated.

3. I spread the melted chocolate on a parchment-lined baking sheet using an offset spatula, making it about ¼ inch thick.

4. I quickly decorate the surface with broken gingerbread cookies, mini M&M’s, nonpareils, and jimmies before the chocolate starts to set.

5. I place the baking sheet in the refrigerator for about 15 minutes, or until the chocolate is firm.

6. Once set, I break the bark into bite-size pieces for serving.

Servings and Timing

This recipe makes about 8 servings and takes just 20 minutes from start to finish—5 minutes to prepare and 15 minutes to chill.

Variations

I sometimes use milk or dark chocolate instead of white for a deeper flavor. For an extra-spiced version, I add a pinch of cinnamon or allspice. I also like mixing in crushed candy canes or toffee bits for more texture. When I want to make it look festive for different holidays, I change up the color of the sprinkles or candies.

Storage/Reheating

I store the bark in an airtight container in the refrigerator for up to 3 weeks. It keeps even longer in the freezer—up to 3 months. If I plan to serve it soon, I keep it at room temperature for a few hours; it stays crisp and easy to handle. The only thing I watch for is that the cookies may soften slightly after about a week in the fridge.

FAQs

Can I use white chocolate bars instead of chips?

Yes, I just chop the bars finely before melting to help them melt evenly.

How do I melt the chocolate without burning it?

I always melt it in short intervals and stir frequently, or I use a double boiler for more control.

Can I use different spices?

Absolutely—cinnamon, allspice, or cardamom make great additions.

Do I have to refrigerate the bark?

Refrigeration helps it set quickly, but I can also let it harden at room temperature if I’m not in a rush.

Can I make this ahead of time?

Yes, I often make it a few days in advance and store it in the fridge until needed.

What’s the best way to break the bark?

I use my hands to snap it into rustic pieces or a sharp knife for cleaner cuts.

Can I use homemade gingerbread cookies?

Definitely—they add a wonderful homemade touch and slightly softer texture.

How do I make it dairy-free?

I use dairy-free white chocolate and skip the M&M’s or use vegan chocolate candies.

Can I use candy melts instead of chocolate?

Yes, they work well and make the bark easier to handle, though the flavor is a bit sweeter.

How do I package this for gifts?

I place the bark pieces in decorative bags or tins lined with parchment—it looks festive and stays fresh.

Conclusion

I love how this Gingerbread Cookie Bark delivers all the holiday cheer in one quick, beautiful treat. The creamy white chocolate, warm spices, and crunchy gingerbread cookies create the perfect blend of sweetness and spice. It’s festive, easy, and always a hit whether I’m making it for a party, gifting it to friends, or just treating myself to a taste of the holidays.