Name: Gingerbread Cookie Bark Recipe
Prep time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.7 from 51 reviews

If you’re on the hunt for a festive treat that’s simple to make yet feels special, you’ve got to try this Gingerbread Cookie Bark Recipe. I absolutely love how it combines the rich sweetness of white chocolate with those warm, cozy gingerbread spices and crunchy cookie bits. It’s one of those recipes that instantly brings holiday cheer and makes everyone around you curious to sneak a bite. Stick around—I’m going to share my go-to tips and make sure you nail it with ease.

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Why You’ll Love This Recipe

Super Simple Prep: You’ll love how quick it comes together with just melting and mixing.
Festive Flavor Explosion: Warm spices combined with crisp gingerbread make this a holiday crowd-pleaser.
Customizable Decorations: You can swap out sprinkles and cookies to suit your style or occasion.
Perfect Gift Idea: Break it into pieces, toss in a pretty bag, and you’ve got a thoughtful edible gift.

Gingerbread Cookie Bark Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Gingerbread Cookie Bark Recipe come together beautifully with just a handful of pantry staples and some festive touches. Plus, a tip: go for quality white chocolate chips—they make such a difference in how smooth and rich the bark turns out.

Gingerbread Cookie Bark Recipe - Ingredients

White chocolate chips: Look for good-quality chips or chunks; cheaper ones can be grainy and won’t melt smoothly.
Ground ginger: This is the star spice lending that authentic gingerbread warmth.
Ground cloves: Just a pinch boosts complexity without overpowering.
Ground nutmeg: Freshly grated is best if you can, but ground works fine too.
Kosher salt: Balances the sweetness and enhances all the flavors.
Mini red and green M&Ms: Adds a pop of color and crunch, perfect for the holidays.
Gingerbread cookies (store-bought or homemade): Break them into chunks—this adds texture and amplifies that classic gingerbread flavor.
Red and green nonpareils and jimmies: These sprinkles make the bark look festive and fun.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep the core of this Gingerbread Cookie Bark Recipe intact because it really sings that classic holiday tune, but there’s plenty of room to play if you want. You can make it your own easily by switching up the toppings or even the chocolate base.

Dark chocolate base: I tried swapping white chocolate for dark chocolate once, and while it changed the vibe, it gave a rich, sophisticated edge that some friends adored.
Nutty crunch: Toss in some chopped candied pecans or walnuts for an added texture boost—I love that little extra bite.
Spice it up: Add a dash of cayenne or a sprinkle of cinnamon on top if you crave a tiny spicy kick.
Allergy-friendly: Use dairy-free white chocolate and gluten-free gingerbread cookies to make it safe for everyone at your table.

How to Make Gingerbread Cookie Bark Recipe

Step 1: Melt the White Chocolate with Warm Spices

Start by placing the white chocolate chips in a medium heatproof bowl. Microwave them in 15-second bursts, stirring after each to avoid seizing or burning—trust me, patience pays off here. When it’s silky smooth, stir in your ground ginger, cloves, nutmeg, and salt. This infuses the white chocolate with those quintessential gingerbread aromas, and I love how this step smells like holiday magic.

Step 2: Spread & Decorate Your Bark

Grab a baking sheet lined with parchment paper and an offset spatula (if you have one—it makes spreading so much easier). Pour the melted chocolate onto the sheet and spread it evenly to about a quarter-inch thickness. Now comes the fun part—sprinkle over the broken gingerbread cookies, mini M&Ms, nonpareils, and jimmies. I usually tap the pan gently to help the toppings settle into the chocolate slightly. This way, they stick nicely once set.

Step 3: Chill and Break into Pieces

Pop the bark into the fridge for about 15 minutes, or until the chocolate is fully set and firm to the touch. Then, use your hands to break it into bite-sized pieces. This is always a fun moment—I try not to eat too much while breaking it apart, but it’s tough, so feel free to sneak a piece or two!

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Pro Tips for Making Gingerbread Cookie Bark Recipe

Slow and Steady Melting: Melting the chocolate slowly in short intervals helps avoid scorching and ensures smooth texture.
Use an Offset Spatula: This tiny tool makes spreading the chocolate evenly a breeze and prevents streaks or uneven thickness.
Press Toppings Gently: Lightly pressing sprinkles and cookies into the chocolate helps them stick well without sinking or sliding off.
Don’t Skip the Chill: Letting the bark fully set in the fridge keeps the texture firm and makes clean breaking easier.

How to Serve Gingerbread Cookie Bark Recipe

Gingerbread Cookie Bark Recipe - Serving

Garnishes

I usually sprinkle a few extra mini M&Ms or a dash of nonpareils just before serving to keep it looking fresh and colorful. If you want to add an extra hint of holiday scent, a light dusting of powdered sugar or edible gold glitter also looks magical and festive.

Side Dishes

While this bark shines as a standalone treat, I’ve enjoyed serving it alongside hot cocoa, chai lattes, or a warm mug of spiced cider. It’s the perfect sweet contrast that keeps the cozy vibe going strong.

Creative Ways to Present

For holiday parties, I like breaking the bark into smaller shards and arranging them in decorative glass jars or festive tins with parchment paper. They make fabulous hostess gifts, too! You can even layer different flavored barks in a clear container to wow your guests visually.

Make Ahead and Storage

Storing Leftovers

I keep leftover gingerbread bark stored in an airtight container at room temperature for up to a week. It stays crisp and the white chocolate remains creamy without sweating or melting, especially if your kitchen isn’t too warm.

Freezing

If you want to save it longer, I’ve frozen pieces wrapped tightly in parchment paper then placed in a freezer bag for up to 2 months. When you’re ready to enjoy, just let them thaw at room temp for 20 minutes before serving and they taste just as fresh.

Reheating

Since this is a no-bake bark, reheating isn’t really necessary. But if the chocolate softens too much, just pop the pieces back in the fridge for about 10 minutes to firm back up before plating.

FAQs

Can I use dark or milk chocolate instead of white chocolate in this Gingerbread Cookie Bark Recipe?

Absolutely! While white chocolate pairs beautifully with gingerbread spices, dark or milk chocolate works well too and adds a richer, less sweet flavor. Just be mindful that it will change the color and taste profile of the bark.
Do I have to use store-bought gingerbread cookies?

Nope! Homemade gingerbread cookies are fantastic here and add a personal touch. Just be sure they’re firm and broken into bite-sized pieces so they don’t get soggy in the chocolate.
How do I prevent my white chocolate from seizing when melting?

The key is to melt it slowly in short bursts in the microwave, stirring often. Using a dry bowl and spoon also helps, since even a few drops of water can cause seizing.
Can I prepare the bark a day ahead?

Yes, you can make it a day ahead and store it in an airtight container. It tastes fresh but just keep it in a cool place or the fridge if your home tends to be warm.

Final Thoughts

This Gingerbread Cookie Bark Recipe has become one of my favorite holiday staples because it’s just so effortless yet impressive every time. I love sharing it with family and friends—it feels like a little homemade gift wrapped in every piece. If you’re someone who enjoys festive baking without the fuss, you’ll really enjoy this recipe. Give it a try, and I promise your kitchen will smell like Christmas, your guests will be asking for seconds, and you’ll find a new holiday go-to you’ll want to revisit year after year.