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Gingerbread Cookie Bark

Milk chocolate topped with a layer of white chocolate & gingerbread cookie crumbles makes this easy Gingerbread Cookie Bark that's a wonderful holiday gift.
Prep Time 10 minutes
Total Time 10 minutes
Author Gina Kleinworth


  • 2 cups milk chocolate chips
  • 1 cup white chocolate chips
  • 2 tbsp shortening- divided
  • 5-6 gingerbread cookies


  • Line an 9x13 baking tray with parchment paper.
  • In a medium glass bowl, combine the milk chocolate chips & 1-1/2 tbsp of the shortening.
  • Microwave on 50% heat in 30 second intervals until fully melted & combined- be sure to stir well in-between each interval.
  • Transfer melted mixture into prepared pan & spread into a thin even layer.
  • Repeat process with white chocolate chips & remaining shortening & add on top of the milk chocolate layer.
  • Crumble & sprinkle on your gingerbread cookies & press in slightly.
  • Refrigerate for 2 hours to set - poke with a knife to break into pieces.