Ginger Snap Christmas Cookie Bark
Equipment
- Large Bowl
- Small Bowl
- Spatula
- Piping Bags
- Ziplock Bag
- Cookie Sheets
- Parchment Paper
Ingredients
- 1 Package Ginger Snap Cookies
- 1 Package Brown Melting Chocolate
- 2 Ounces White Melting Chocolate
- Gingerbread Man Sprinkles
- Gingerbread Man Candy Decorations
Instructions
- Put the ginger snap cookies in a zip lock bag. Break the cookies into crumbs and small pieces.
- Melt the brown chocolate wafers in 30 second intervals. Stir at the end of each interval to help the chocolate melt evenly and smooth
- In a separate bowl, melt your white chocolate wafers following the same Instruction steps as above.
- Put the white chocolate in a piping bag and cut a small hole in it.
- Line a baking sheet with parchment paper and Pour the brown chocolate on the parchment paper.
- While the chocolate is still wet, drizzle the white chocolate across the brown chocolate.
- Quickly add the multi color sprinkles evenly all over the chocolate.
- Place the gingerbread man candy randomly on the chocolate.
- Add the ginger snap cookie crumbs and sprinkles all over the bark.
- -Let the chocolate bark solidify in the fridge for 10 mins.
- Once the chocolate has hardened, break the bark into large pieces. Serve and Enjoy!
Notes
If your parchment paper doesn’t stay in place. Pipe small dots under the paper so it will help the paper stick to the cookie sheet and keep everything still.
I like to break big pieces of bark so feel free to break them smaller so you get more pieces.