Easy and festive, this gingerbread crust It combines rich dark chocolate with crunchy ginger cookies and a touch of sweet and spicy crystallized ginger. Perfect for gifting or snacking during the holidays!
When the holidays roll around, I love a recipe that’s quick, easy, and guaranteed to impress. This gingerbread crust checks all of those boxes and more! With just a handful of ingredients and a few simple steps, you can prepare a delicious, festive treat that’s perfect for holiday gatherings or as a sweet homemade gift. The combination of rich dark chocolate, warm gingerbread spices, and hint of crystallized ginger is irresistible!
Why You’ll Love This Gingerbread Crust Recipe
- Quick and easy. Just a few ingredients and no baking required!
- Perfect for gifting. Break it into pieces, wrap it in a pretty bag and you will have a wonderful homemade gift.
- Customizable. Switch up your favorite Christmas cookies, adjust the ingredients, or even change the type of chocolate to suit your preferences.
- Festive and fun! The combination of textures and flavors is perfect for the Christmas season and the optional sprinkles make it more cheerful.
What you will need
See the recipe card below for ingredient quantities and complete instructions.
- Dark chocolate – Chop it into large pieces so it melts more easily. The rich flavor is a perfect base for the crust.
- gingerbread cookies – Store-bought cookies save time, but homemade ones work too. Gingerbread men or round cookies are great options.
- crystallized ginger – Adds a delicious spicy and sweet touch that complements the chocolate wonderfully.
- White chocolate – Provides a nice contrast of both flavor and color.
- sprinkles – For a fun and festive touch, add some Christmas-themed sprinkles.
Tips for success
- Use high quality chocolate. It makes a big difference in flavor and texture.
- Prepare the ingredients in advance. Have the chopped cookies and ginger ready before spreading the chocolate.
- Chop ginger with this trick. Chopping crystallized ginger can be a bit sticky. To make it easier to chop, lightly coat your knife with a little vegetable oil or sprinkle the ginger pieces with a small amount of sugar. This prevents sticking and helps you get more uniform pieces without the ginger clumping.
- Work fast. Chocolate sets quickly, so add toppings immediately after spreading.
- Place the white chocolate. For a neater drizzle, use a piping bag or small resealable bag with the corner cut off to drizzle the white chocolate. Gives better control than using a spoon.
- Leave at room temperature if time permits. If you’re not in a hurry, letting the bark sit at room temperature rather than in the refrigerator can help minimize condensation, which can sometimes cause chocolate blooming (that whitish layer). This helps it look smooth and shiny.
- Make clean cuts. If you prefer to carefully cut pieces rather than breaking the bark by hand, let the chocolate partially harden (not completely harden) and then use a sharp knife to cut it into sections. Once fully set, it will break cleanly along those lines.
- Wrap it up! For gift-giving, holiday tins, jars, or even cellophane bags with ribbons are easy ways to package and share gingerbread crust.
Variations and service suggestions
- Milk or white chocolate base. Swap out the dark chocolate for milk or white chocolate for a milder flavor.
- Different cookies. Use spice cookies, gingerbread cookies, or even Biscoff cookies.
- Additional coverages. Add dried fruit, chopped nuts, or a drizzle of caramel for extra flair.
- Serving ideas. Serve this gingerbread crust alongside a cup of hot chocolate or coffee for a cozy treat, or add it to a holiday dessert plate for a fun variety of flavors. It also makes a wonderful homemade gift!
How to store
- Ambient temperature: Store the gingerbread crust in an airtight container at room temperature for up to a week.
- Fridge: For longer storage, keep in the refrigerator for up to 2 weeks.
- Freezer: You can freeze gingerbread crust for up to 3 months; just keep in mind that freezing can alter the appearance and texture. Wrap the pieces tightly in plastic wrap and store in an airtight container or freezer-safe bag. Let it thaw in the refrigerator or at room temperature before serving.
More Chocolate Bark Recipes
Ingredients
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12 ounces (340 g) dark chocolate, chopped
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1/2 cup gingerbread cookies, coarsely chopped
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2 tablespoons crystallized ginger, finely chopped
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sprinkles
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2 ounces (57 g) white chocolate, chopped (optional, for drizzling)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a microwave-safe bowl, melt the dark chocolate in 20 to 30 second intervals, stirring after each interval, until smooth. (You can use a double boiler instead for more control.)
- Pour the melted chocolate onto the prepared baking sheet and spread it to about 1/4-inch thickness with a spatula.
- Sprinkle the chopped gingerbread cookies evenly over the chocolate, pressing gently to adhere. Add the chopped crystallized ginger, scattering it over the top.
- Melt the white chocolate in the same way as the dark chocolate. Use a spoon or piping bag to drizzle it over the crust for a decorative touch. Top with sprinkles.
- Let the bark set at room temperature or place the baking sheet in the refrigerator until the chocolate is completely set (about 30 minutes).
- Once completely hardened, break or cut the bark into pieces.
Grades
Store in an airtight container at room temperature for up to a week.
For tips, step-by-step photos, and additional details, be sure to read the entire post above before you get started. It’s packed with useful information to answer common questions!
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