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chocolate gingerbread bark

this chocolate gingerbread bark is a whimsical holiday treat and it couldn't be easier to throw together!

Course Dessert
Cuisine American
Keyword chocolate, desserts, gingerbread, gingerbread cookies, holiday
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 to 10 pieces
Author Lauren Toyota


  • 10 oz bag semi-sweet vegan chocolate chips (2 cups) or 2 cups chopped semi-sweet baking chocolate
  • about 4 gingerbread cut-out cookies, broken
  • C finely chopped crystallized ginger
  • C mini vegan marshmallows
  • sprinkles (optional)
  • Maldon flaked salt (optional)


  1. To melt the chocolate I prefer the double boiler method. Fill a sauce pan with one to two inches of water and set a heat proof glass bowl over top. The water should not be touching the bowl at all throughout this process. Bring the water to a boil with the chocolate in the bowl. Melt it until it's completely smooth. Remove the bowl from the heat, wipe any water or steam from the bottom of the bowl and pour it onto a baking sheet lined with a silicone mat, wax paper or parchment paper.

    You can temper the chocolate if you want, but personally I don't seem to understand this method or have the patience to check the temperature, cool it down etc. So that's your personal choice! Tempering chocolate gives it a glossy sheen and allows you to keep chocolate at room temperature without it melting.

  2. Spread the chocolate in an even layer. It won't fill the baking sheet by any means so it can just be an even oval-ish shape. Decorate the bark generously with candied ginger, broken pieces and crumbles of the cookies, marshmallows, sprinkles etc.

  3. Refrigerate the baking sheet for at least 2 hours until solid. Break into pieces for serving or packing up as gifts.